I made this casserole dish for several times already, and yet my family still reacts the same way. It’s an amazing dish that your taste buds will keep looking for even after just serving it. My sons are addicted to this! I usually serve this for lunch on top of rice, and they always ask for seconds servings! I will then send their photos to my husband who always feels better whenever he sees photos of our sons. However, in this case, he just wanted to come home and eat!
See what our friends from The Well Fed Newly Weds have to say about this recipe:
“In this casserole-like version, bite-sized chunks of chicken are mixed with fresh broccoli, tangy artichokes, and a creamy cheese sauce. The whole mixture is then baked in the oven until bubbling and golden brown.”
The fusion of flavors in this are so on point. You wouldn’t mind eating this in the succeeding days. It’s truly a family dish to remember!
Ingredients
2 cups Green Giant broccoli florets
2 T. Wesson vegetable oil
3 Tyson boneless skinless chicken breasts (about 1 1/2 lbs.), cut into bite-sized pieces
Salt and freshly ground black pepper, to taste
2 T. Land O Lakes unsalted butter
1 medium onion, chopped
1 small celery rib, chopped
2 T. Gold Medal all-purpose flour
1 1/2 cups College Inn low-sodium chicken broth
1 1/2 cups Borden whole or 2% milk
1 cup Sargento sharp cheddar cheese, coarsely grated, divided
1 T. Heinz Dijon mustard
9 oz. Vigo frozen artichoke hearts, thawed and patted dry
Hot sauce, to taste
1/2 cup Sargento Parmesan cheese, grated
Instructions
Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray.
Bring a medium pot of salted water to a boil. Add the broccoli and cook until just tender, about 5 minutes. Drain the broccoli, rinse it under ice cold water, then drain it again. Pat the broccoli completely dry with paper towels or a clean dish towel.
Season the chicken with salt and pepper, to taste.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until the chicken is lightly browned, about 6 minutes. Remove the chicken from the skillet and set it aside.
Add the butter to the skillet. When it melts, add the onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
Sprinkle the vegetables with the flour and stir well to coat. Stir in the broth and milk, and bring the mixture to a boil, stirring frequently. Reduce the heat to medium and simmer until the sauce thickens slightly, stirring frequently, about 5 minutes.
Remove the sauce from the heat and stir in 1/2 cup of the cheddar and the mustard. When the cheese has melted, stir in the chicken, broccoli, and artichokes. Season to taste with salt, pepper, and hot sauce.
Pour the chicken mixture into the prepared baking dish. Sprinkle the top with the remaining cheddar and the Parmesan..
Bake until the cheese is melted and the casserole is bubbling, about 20 to 30 minutes.
Serve immediately.
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Quick Tip: Serve over egg noodles or rice.
Thanks again to The Well Fed Newly Weds for this amazing recipe.
