Autumn is coming, y’all.
Dust off your slow cookers and gravy boats, order your turkeys (can you believe we are only a couple of weeks from Thanksgiving?) and watch for my comfort food recipes here.
While I will miss summer, I sort of love being in bed when it’s raining, blankets around my chin. I love the way my apartment smells when there’s something delicious in the oven, something that has been lovingly coddled all day. Sadly those food adventures are saved for weekends, but I have an arsenal of recipes that are quick and soothing after a long day of work.
This recipe was concocted in the interests of convenience and a general love of anything containing creamy, tender chicken and is perfect for leftovers. Enjoy!
Autumn Chicken & Broccoli Casserole
- 8 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 head broccoli, chopped
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 can low fat cream of mushroom soup
- 1/2 cup 1% milk
- 3 cups whole wheat Rotini pasta + 2 cups salted water
- 1 tsp each pepper, salt, oregano
- 1/2 tsp cayenne
- 1 cup grated medium cheddar cheese
Preheat oven to 350 degrees.
Cook chicken with olive oil, garlic, and onion in a sautee pan over medium heat.
While cooking, mix milk, soup, and seasonings in a small bowl. Add to chicken, and reduce heat to medium-low.
Start your pasta – let boil until pasta just reaches al dente (‘to the teeth’) texture. In the last minute of boiling, add broccoli to the pot and drain both.
Combine pasta and broccoli with your chicken mixture in the sautee pan, stirring well. Add to casserole dish.
Top with grated cheese, then cover dish with foil and bake for 20 minutes, or until the cheese has melted.
Serve with garlic bread for a comforting meal on a rainy day.