Chicken, Broccoli and Ziti Casserole
Source of Recipe
Cook's Country
Recipe Introduction
This recipe is adapted from "The Cook's Country Cookbook (America's Test Kitchen, 2008).
The casserole can be assembled and refrigerated, minus the breadcrumbs, up to 24 hours. Bring to room temperature before adding the breadcrumbs and baking.
Serves 8
List of Ingredients
4 slices hearty white sandwich bread, torn into large pieces
8 garlic cloves, minced
2 1/2 cups grated Asiago cheese
5 tablespoons unsalted butter, 2 tablespoons melted
Salt
1 pound ziti
1 onion, minced
1/4 teaspoon red pepper flakes
1/4 cup all-purpose flour
1/2 cup white wine
3 cups whole milk
2 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut crosswise into 1/4-inch slices 3/4 pound broccoli florets, cut into 1-inch pieces
Pepper
Recipe
Pulse the bread, 2 of the minced garlic cloves, 1/2 cup of the Asiago, and the melted butter in a food processor until ground to coarse crumbs. Set aside.
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the ziti to the boiling water and cook until nearly al dente. Drain in a colander and rinse under cold water until cool. Set aside.
Wipe the pot dry. Return the pot to medium heat and melt the remaining butter. Cook the onion until softened, about 5 minutes. Add the remaining garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the wine and cook until the liquid is almost evaporated, about 1 minute. Slowly whisk in the
milk and broth and bring to a boil. Add the chicken and simmer until no longer pink, about 5 minutes. Off the heat, stir in the remaining Asiago until melted.
Microwave the broccoli, covered, in a large bowl on high power until bright green and nearly tender, 2-4 minutes. Stir the cooked broccoli and drained ziti into the pot and season with salt and pepper to taste. Transfer to a 13x9-inch baking dish. Sprinkle with the breadcrumb mixture and bake until the sauce is bubbling around the edges and the topping is golden brown, 20-25
minutes. Cool for 5 minutes. Serve.
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