Stovetop Broccoli and Cheese Chicken Pasta

I am always looking for new dinner recipes. We honestly eat very simple dinners around my house. This recipe was very tasty. I also loved it because I had all of it on hand. I love when I can make a dinner and not have to go to the grocery store to get everything that is in the dish. I mean don't get me wrong I love going to the grocery store (this actually is true) but mostly because I love food. This recipe was fairly easy, very tasty, and didn't take too long to make. It is also very kid friendly. Again lets be honest, almost everything i like, kids like...I don't think I have gotten my big girl taste buds yet. I was thinking that this recipe is actually quite healthy, but then I remembered the cube of butter that is in the sauce. I personally don't think butter is bad for you, but it definitely isn't low fat or low in cholesterol.  But again, I love butter and use it a lot of recipes!

  

 Stovetop Broccoli and Cheese Chicken Pasta

1 pound thin egg noodles
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 cups shredded cooked chicken breast
1 pound broccoli florets, steamed
1-1 1/2 cups milk

1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.

2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.

3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.

Makes 6 servings

Recipe Source: Picky Palate

Broccoli Cheese Soup

I know I know, it is summer, so why am I posting soups? I have a few very good reason for posting another soup. First, even though it is summer here, and has been very hot we have had a few days recently that have been rainy with awesome thunderstorms. I feel that a good thunderstorm deserves a good bowl of soup don't you? Second I think that soups shouldn't be restricted to any particular season. I don't limit limit my brownie or ice cream intake to any one given season so why should I limit my soup intake? Last and most important reason is that this soup is PHENOMENAL! It is so basic and fairly simple to make and yet there is a party of deliciousness in my mouth every time I eat it! I have made this soup a few times for my husband and every time he tells me that this could quite possibly be his favorite soup ever. We have eaten this soup by itself or in bread bowls, either way it is fantastic!

Broccoli Cheese Soup



Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.


*Serves 4

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced (or 1 tsp onion powder)
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Recipe Source: Adapted slightly from Mel's Kitchen Cafe

Chicken and Broccoli Casserole

I don't know if any of you have heard of co-ops. I am fairly new to them. I know there are several different types of co-ops, but the type I'm talking about is the kind you get fruits and veggies from. There is one in our area that we get a laundry basket full of fruits and veggies for $15. You don't know what you are going to get each week, but I think that is half the fun. This week I got some broccoli (along with a lot of other good stuff) and the first thing I thought of to make with it was this recipe.

This is another one of my mom's recipes. She would make this for us all the time growing up. It is still one of my favorite recipes. The flavors just mesh so well together. I also love it because it has my meat and my veggies all in one dish. Ok to be completely honest my favorite part is the buttered croutons on top, but who wouldn't love croutons with a little extra butter?

Chicken and Broccoli Casserole

1 can cream of chicken soup
1/2 cup miracle whip
1 tsp lemon juice
1/4 tsp curry powder
1 package frozen broccoli (enough to cover bottom of pan)
4 chicken breasts or about a lb cooked and cubed (see *note)
1 cup grated sharp cheddar cheese
buttered croutons

Cook broccoli as directed on package. Lay broccoli in bottom of 8X8 casserole dish. Lay cubed chicken on top of broccoli. Mix soup, miracle whip, lemon juice, curry powder, and cheese in a medium size bowl. Spread mixture over top of chicken. Bake at 350 degrees for 30 minutes. Half way through baking process add buttered croutons.

*Note: I often cook a bunch of chicken in a crock pot with a little bit of chicken broth. Once it is cooked I shred it and place about a pound of chicken into a freezer bag and place them in the freezer. I can then pull out a lb at a time and use them whenever I need chicken.