Wednesday, November 11, 2009

Chicken "Divine"

It's been a long time, I know, but as you can tell from my previous post, we've moved! My sous chef and I have a new place to cook! Not much baking will be going on because the oven in our new abode is useless, but that's ok. That handy 'No-Oven' tag on the right will help me cook in our new kitchen!

This recipe is one from nearly a month ago, but that doesn't change how delicious it is! This is the first recipe that I've made from my Bride & Groom cookbook that we got as a wedding gift.Ingredients
4 cups fresh broccoli florets, or 2 packages (10 oz. each) frozen broccoli florets, thawed
2 teaspoons olive oil
1 medium yellow onion, chopped
2 teaspoons chopped fresh thyme, or 1/4 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine, such as Chardonnay
1 jar (16 oz.) Alfredo sauce, such as Classico
2 cups (4 oz.) grated smoked Gouda or Edam cheese
1/2 cup milk
1/8 teaspoon freshly grated nutmeg
4 cups cooked penne, macaroni or orecchiette (about 3 cups dried)
2 cups shredded roast chicken, home cooked or purchased
1/4 cup dry Italian-style bread crumbs
Paprika for sprinkling
Preheat oven to 375 degrees.

If using fresh broccoli, cook the florets in a steamer until tender-crisp, 3 to 4 minutes. Rinse with cold water to stop the cooking and drain thoroughly. If using thawed frozen broccoli, squeeze out the excess liquid. Set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the onion, thyme, kosher salt, and pepper. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the wine, increase the heat to high, and cook until the liquid has evaporated, 2 to 3 minutes. Remove from the heat. Stir in the Alfredo sauce, 1/2 cup of the cheese, the milk, and nutmeg. Then stir in the cooked pasta, broccoli, and chicken and mix thoroughly.

Transfer to an 8 or 9-inch square baking dish.
Top with the remaining 1 1/2 cups cheese and the bread crumbs. Sprinkle with paprika, cover with aluminum foil, and bake for 30 minutes. Uncover and bake until golden brown, 10 to 15 minutes more.
Tip: This casserole can be made 1 day in advance and refrigerated. It can also be assembled and then frozen. If the casserole was frozen, thaw in the refrigerator and bake as directed.

Yum! This dish was an absolute hit for both myself and my sous chef. It also tastes great as leftovers, and, yes, you will have leftovers. I would take some help from the grocery store, if I was you. Most grocery store are now selling roasted chickens, which is what I used. Yes, you could roast your own chicken, but that will definitely take longer. However you decide to make this recipe, it will certainly be delicious! Enjoy :)

1 comment:

  1. I love this cookbook! Thanks for making this and congratulations on the new place!



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