Cheesy Chicken Casserole
Easy casserole of queso and cheddar cheeses, with broccoli and cooked chicken.
Yield: 8 people
- 2 cups cooked chicken, chopped to bite size
- 8 oz. uncooked pasta (like small shells or penne)
- 1 large head broccoli, chopped into bite size florets
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp. flour
- 1 cup Queso dip (found near tortilla chips)
- 1/2 cup chicken broth
- 10 oz. diced tomatoes with green chilies
- salt and pepper
- 2 cups sharp cheddar cheese, divided
Preheat oven to 350°. Chop cooked chicken and set aside.
Cook pasta in large stock pot per directions on box until al dente. One minute before pasta is done, however, add broccoli to pasta water. Drain both and set aside.
In saute pan, heat oil on medium-high heat. Add onions and cook for approx. 3 minutes, stir. Add garlic for another 5 minutes stirring occasionally. Sprinkle flour over onions and stir until combined. Add queso, broth, tomatoes, and salt and pepper to taste. Bring to gentle boil. Add 1 cup of cheddar cheese, stir until melted. Remove from heat.
Spray bottom of 13 x 9 baking dish. Combine chicken with pasta and broccoli in the baking dish and pour saucy onion mixture evenly over top. Gently stir so that everything is evenly coated.
Cover with foil and bake for 20 minutes. Remove from oven and sprinkle remaining cup of cheddar cheese over top. Continue baking for 10 minutes uncovered. Enjoy!
Calories: 443kcal | Carbohydrates: 35g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 584mg | Fiber: 4g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 72mg | Calcium: 371mg | Iron: 2mg