Smoky Chicken & Broccoli Au Gratin


Ingredients:

Prep time: 15 minutes | Cook time: 45 minutes- 1 hour

Serves: 6 | Est. Calories per serving: 597

Ingredients:

Pasta

  • 5c. Kaslo Sourdough Classic Radiatori (or any preferred short shape)
  • 2c. Milk (*sub any preferred plant-based milk)
  • 1c. Grated sharp cheddar cheese
  • 1 1/2c. Grated mild/medium cheddar cheese
  • 1/2c. Butter, melted
  • 2c. Broccoli (fresh or frozen)
  • 1c. Peas (fresh or frozen)
  • 1tbsp. Ranch seasoning

Chicken

  • 2 Boneless, skinless chicken breasts
  • 1tbsp. Butter
  • 2tsp. Smoked paprika
  • 1tsp. Parsley
  • S&P, to taste

Au Gratin Topping

  • 1c. Breadcrumbs
  • 1/4c. Grated parmesan
  • 2tsp. Smoked paprika
  • 1tsp. Italian seasoning
  • 1/2tsp. Sea salt
  • 1tsp. Black pepper

Instructions:

  1. Bring a small pot of water to boil and cook pasta according to package instructions (about 5-7 minutes). Drain well, and without rinsing, pour into a glass or ceramic oven-safe dish.
  2. Gently pound room temperature chicken breasts with a meat tenderizer for about 2 minutes. Generously coat in salt, pepper, paprika, and parsley.Melt butter in a skillet and add chicken. Pan fry, covered, over medium heat, about 12 minutes, turning once. Chicken is ready when outsides are browned, and internal temperature reaches 165° using a meat thermometer.Remove from skillet and allow to rest for 10 minutes before slicing into bite-sized chunks. (It is okay if there is slight pink remaining, as it will continue to cook in the oven).
  3. Steam broccoli in a basket steamer or steamer pot for 10 minutes, until just softened enough to pierce with a fork. Add to the baking dish, along with peas (fresh or frozen). *You may sub green beans or steamed carrots. 
  4. Stir the chicken, mild cheddar cheese, and melted butter into the pasta and vegetables. Whisk ranch seasoning into milk and pour evenly over the casserole. Top with sharp cheddar cheese.
  5. Combine all au gratin ingredients and mix well. Distribute over cheddar cheese layer. Bake at 350° for 30-45 minutes, until topping is golden brown, and pasta is heated through. Allow to cool 5-10 minutes (if you can!) before serving.

This crispy, cheesy, savoury chicken and veggie dish is sure to become a comfort meal favourite on your table!