Double Broccoli And Cheesy Chicken Casserole
|Skinless chicken drumsticks||8|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Frozen pearl onions||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream of broccoli soup||10 3⁄4 Ounce|
|Grated cheddar cheese||4 Ounce|
|Small broccoli florets||3 Cup (48 tbs)|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
1. In a large pot of boiling salted water, cook pasta until tender but still firm, about 10 to 12 minutes. Drain and turn into a buttered 2-quart casserole or baking dish.
2. Meanwhile, season chicken with salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, turning, until browned all over, about 7 minutes. With tongs, transfer chicken to baking dish.
3. Add onions and carrots to frying pan. Cook, stirring often, until vegetables are lightly browned, 5 to 7 minutes. Add milk and bring to a simmer, scraping up browned bits from bottom of pan. Stir in soup and return to a simmer. Pour over chicken in baking dish. Add broccoli and stir to combine all ingredients.
4. Toss bread crumbs with melted butter and sprinkle over the top of the casserole. Bake, uncovered, until bubbly and lightly browned on top and chicken juices run clear when pricked, about 30 minutes.