Ricotta Chicken, Noodle and Broccoli Casserole
This well balanced casserole has everything you need in supper. Creamy sauce, cheesy topping, and the yummy combination of broccoli and chicken make a delicious and filling meal that's also full of goodness.
or elbow macaroni
1 head broccoli, trimmed into florets, stems peeled and sliced
chicken breast halves, boneless, skinless
sliced crosswise into thin strips
large, chopped (about 2 cups)
(13-oz) plus enough water to make 2 cups
freshly grated, divided
Bring a large pot of water to a boil and cook the pasta until just tender.
Drain and toss with 1 tablespoon olive oil in a large mixing bowl.
Steam or microwave the broccoli until just crisp-tender.
Rinse under cold water to stop the cooking, drain and add to the noodles.
In large frying pan, heat 1 tablespoon of the olive oil and sauté the chicken, stirring, until cooked through and just beginning to brown.
Remove the chicken from the frying pan and set aside.
Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes.
Add the garlic and cook another minute, until it releases its aroma.
Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes.
Slowly add the wine, stirring, then add the chicken broth and milk.
Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
Stir in the nutmeg, parsley, ½-cup cheese and the cooked chicken.
Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine.
Divide the pasta, chicken and broccoli mixture between two 8- by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray.
Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese.
Wrap one casserole tightly with aluminum foil and freeze for later use.
Bake the other at 350℉ (180℃) for about 30 minutes, until hot and bubbly and lightly browned.