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Creamy Broccoli-Chicken Casserole

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Anonymous (not verified)
  Margarine 2 Teaspoon
  Diced onion 1⁄4 Cup (4 tbs)
  All purpose flour 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Cheddar cheese 2 Ounce
  Skinned boneless cooked chicken 6 Ounce
  Cooked chopped broccoli 1 Cup (16 tbs)
  Cooked macaroni shells 3⁄4 Cup (12 tbs)
  Chopped canned pimientos 1⁄4 Cup (4 tbs)
  Slivered almonds 1⁄2 Ounce
  Salt 1 Dash
  Pepper 1 Dash

Preheat oven to 375°F.
In small saucepan heat margarine until bubbly and hot; add onion and saute briefly (do not brown).
Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended.
Return to heat and cook, stirring constantly, until slightly thickened; add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Remove from heat and stir in salt and pepper.
In 2-quart casserole combine remaining ingredients; pour cheese sauce over chicken mixture and stir to combine.
Sprinkle with almonds and bake for 30 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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