We had a ton of broccoli in the crisper, and a random can of cream of chicken soup that I have no idea where it came from, so chicken casserole seemed like an easy solution last weekend. This isn’t something I make regularly, but I just decided to wing it and it worked out quite well for a homey, comfort food meal.
1 pound ground chicken (cubed cooked chicken would work fine here, but this is what I had on hand
broccoli from two heads, cut into small florets
1 1/3 cup tiny pasta shapes
1 cup or so shredded cheddar
1 can cream of chicken soup
1/3 cup milk, plus a few splashes chicken broth
bread crumbs (just a couple of tablespoons)
herbs de provence
salt and pepper
pinch or two curry powder
1 tbsp olive oil
Preheat oven to 350.
Put a pot of water on the stove and bring to a boil. Cook pasta according to package directions – add broccoli during the last few minutes of cooking. Drain.
While pasta is cooking, brown your ground chicken in the oil (I seasoned with salt, pepper, and herbs de provence.
In a small bowl, whisk together soup, milk, curry powder, and broth.
When ingredients are ready, stir together chicken, pasta, broccoli, sauce, and cheese in a 9.x13 baking dish. Cover with a light layer of bread crumbs. Bake for 20-30 minutes until bubbly.