Here’s the recipe for my new baby casserole! Just made it for my BFF Shea, who with her husband welcomed Sara Mays into the world in May. Congratulations! And Bon Appetite!
Play around with the balance of how much pasta, chicken and broccoli works for you and your family!
- from Mary Corpening Barber and Sara Corpening Whiteford (sisters who wrote “Bride & Groom First and Forever Cookbook.”) with notes from my experience…
4 Cups Fresh Broccoli Florets, or 2 packages (10 oz each) Frozen Broccoli Florets, Thawed. (Fresh always tastes better in my opinion!)
2 Teaspoons Olive Oil
1 Medium Yellow Onion, Chopped
2 Teaspoons Chopped Fresh Thyme, or 1/4 teaspoon Dried Thyme (Fresh is always my choice here!)
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
1/2 Cup Dry White Wine, Such As Chardonnay
1 Jar (16 ounces) Alfredo Sauce, Such As Classico
2 Cups (4 ounces) Grated Smoked Gouda or Edam Cheese (or more if you like!)
1/2 Cup Milk
1/8 Teaspoon Freshly Grated Nutmeg
4 Cups Cooked Penne, Macaroni, or Orecchiette (3 Cups Dried Penne Pasta Yields 4 Cups Cooked)
2 Cups Shredded Roast Chicken, Home Cooked or Store Bought (I usually get a Whole Rotisserie Chicken from the market and shred both the white and dark meat.)
1/4 Cup Dry Italian Style Bread Crumbs
Paprika for sprinkling
Preheat the oven to 375 degrees F.
If using fresh broccoli, cook the florets in a steamer until tender-crisp, 3 to 4 minutes. Rinse with cold water to stop 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 the nutmeg. Then stir in the cooked pasta, broccoli, and chicken and mix thoroughly. (If your saucepan isn’t large enough to fit all of these ingredients, do what I do and put the pasta, chicken and broccoli into a mixing bowl, then pour the alfredo sauce mixture over top of it. Then mix thoroughly.)
Transfer to an 8-inch square baking dish. (When I make it for others, I use a disposable casserole dish, so they don’t have to worry about returning it to me!) 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, 10-15 minutes more.
Make Ahead: The 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.
with love, Jenn