Cheesy Chicken & Broccoli Casserole
Total time: 45 minutes
Serves: 6
Ingredients:
- 1 box Explore Cuisine Organic Green Lentil Penne
- 1 large head broccoli chopped into bite-size pieces
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 small yellow onion diced
- 1 Tbsp. garlic minced
- 2 Tbsp. tapioca starch
- 1-1/2 cups Sproud Plant-Based Milk
- 1 cup chicken stock or vegetable stock
- 1 Tbsp. Dijon mustard
- 1/8 tsp. turmeric
- 1/4 tsp. thyme
- 1 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. black pepper
- 2 cups cooked chicken breast or rotisserie chicken diced or shredded
- 1-1/2 cups shredded cheddar cheese divided (dairy or non-dairy)
- Fresh cilantro
Instructions:
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Preheat oven to 400 degrees F.
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Cook pasta according to package directions. (Note: Cook al dente, as pasta will continue cooking in the oven). About two minutes before pasta is done, add broccoli. Drain and rinse under cold water to stop cooking process.
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In saucepan over medium-high heat, heat oil. Add onion and sauté 3 minutes, stirring occasionally; add garlic and sauté 2 minutes.
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In mixing bowl, whisk tapioca and 1/4 cup milk; set aside.
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Reduce saucepan heat to low and pour in stock and remaining 1-1/4 cups of milk. Stir in mustard, turmeric, thyme, salt and pepper. Cook until mixture starts to simmer.
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Pour in prepared tapioca and milk mixture, mixing thoroughly until sauce is thickened.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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