I know, long time, no post…right?! Well, things have been a little crazy over here the past few weeks. I had a whirlwind of a segment last week on Fox and Friends, which was fun but a little crazy, and a TON of work! So, I’ve been recovering/settling back in, and I can’t tell you how good it has felt to be back in my kitchen, cooking regularly again. I suppose, I’m a little odd when it comes to that, but cooking is a sort of therapy for me. Especially, if Zach is home while I’m cooking to watch Mav… 😉
Anyway, in an effort to avoid the “let’s just grab something for dinner” phrase we’ve used so much recently, I’ve been trying to plan our meals ahead. For example, this past Sunday we went to the late church service, so I had time that morning to make this layered casserole and stick it in the fridge. It is sort of a twist on Chicken Cordon Blue, in casserole form, perfect for a make ahead meal. All I had to do was stick it in the oven that evening, and dinner was done!
I’m usually not much of a casserole kind of gal, but I like the simplicity of this one and the use of real ingredients (for the most part). You won’t find any “cream of … soup” in this bad boy. It’s full of protein and low on carbs, a nice change from the traditional, carb loaded casseroles. The easiest way to make this is to have all of your ingredients prepped and ready to go. At that point, it’s just a matter of assembling!
Layered Chicken and Broccoli Casserole
For the Sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups lowfat milk
- 2 smashed garlic cloves
- 1/2 teaspoon each salt and black pepper
For the Topping
- 1 tablespoon butter, melted
- 1/2 cup seasoned panko bread crumbs
For the Layers
- 2-3 cups cooked and chopped chicken breasts (I used a rotisserie chicken from the store, but leftovers works too!)
- 2 cups frozen chopped broccoli, thawed
- 6-7 slices of thinly sliced ham
- 6 slices provolone, swiss, or mozzarella cheese
For the Sauce
Melt 2 tablespoons of the butter over medium heat in a sauce pan. Once the butter has melted, whisk in the flour, allow this to cook for a cook of minutes while whisking. It will seem gummy, but this will thicken the sauce.
Slowly whisk in the the milk, making sure to break up any lumps. Add the smashed garlic cloves, salt, and pepper. Allow this to cook over medium heat, stirring occasionally for 8-10 minutes, or until thickened. Remove garlic cloves once this is finished.
For the Topping
Melt the remaining 1 tablespoon of butter and toss it with the bread crumbs until they are moist, set aside.
To Assemble the Casserole
Place chicken in a single layer in a 13×9 inch baking dish. Top evenly with the broccoli. Cover the broccoli with the slices of ham, followed by the cheese.
Pour the sauce over the layers and then top evenly with the breadcrumb mixture. A this point, you may refrigerate for later baking or bake at 350 degrees for 25-30 minutes. Baking may take longer if the casserole is coming straight out of the fridge.
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