This is my last casserole until after Christmas. Then I will have to see what I can do with all the leftovers I am sure we will have!
Last night’s dinner started out with as Cheesy Chicken Ranch Casserole from the Finding Joy in the Kitchen.com. Of course I didn’t have half of the ingredients for that recipe but it gave me the idea I needed for dinner.
This was a nice easy dinner especially if you already have the chicken breasts cooked. I tend to cook 2-3 meals worth of extra chicken breasts, poaching in salted water, when I am making chicken. That way I can leave one meals worth of chicken in whole breast form and one meal of chicken in cubed form to serve within the next day or so or freeze for later use. It makes casseroles so much easier to put together on busy nights.
The kids loved the herbs in the sauce and that it was ready so quickly. Everyone had two large servings and there was still enough left for one lunch serving.
I served this casserole with a green salad and sliced red peppers on the side.
- 1 envelope of Lipton Savory Herb and Garlic Soup and Dip Mix
- 2 1/2 cups whole milk or fat-free half and half
- 16 oz pasta, cooked according to package directions to al dente
- 2-3 cups of chicken breasts, cooked and cubed
- 1/2 cup mozzarella cheese, shredded
- 2 1/2 cups cheddar cheese, shredded and divided
- 1/4 cup of parmesan cheese, grated
- 16 oz package frozen broccoli florets, thawed in refrigerator
- black pepper to taste
- Pre-heat oven to 350 degrees. Spray a large casserole dish with non-stick spray.
- In a sauce pan over medium heat whisk the herb soup mix into milk. Once milk mix starts to steam add 2 cups of cheddar cheese and 1/2 cup of mozzarella cheese mix. Turn the burner down to medium-low and allow the cheese to slowly melt into the milk mix stirring constantly so that it does not stick to the bottom.
- Once the cheese has throughly melted add the chicken, pasta and broccoli florets to the pan. Stir so that everything is evenly coated with the cheese sauce. Add black pepper to taste.
- Pour mixture into prepared casserole dish. Sprinkle top of casserole with remaining 1/2 cup of cheddar cheese and 1/4 cup of parmesan cheese.
- Bake casserole for 30-40 minutes until slightly brown around edges. Remove from oven and allow to sit for 5 minutes before serving.