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:
- Preheat oven to 400°F.
- Cook pasta according to package directions. About 2 minutes before pasta is done, add broccoli. Drain and rinse under cold water to stop cooking.
- In a saucepan over medium-high heat, heat coconut oil. Add onion and sauté for 3 minutes, stirring occasionally; add garlic and sauté 2 minutes.
- In a mixing bowl, whisk tapioca starch and 1/4 cup of plant-based milk; set aside.
- Reduce saucepan heat to low, 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.
- Pour in prepared tapioca and milk mixture, mixing thoroughly until sauce thickens.
- Combine pasta, broccoli, chicken, and sauce in a baking dish. Sprinkle with half the shredded cheese.
- Bake until bubbly and cheese is melted, about 15-20 minutes. Sprinkle with fresh cilantro and remaining cheese before serving.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
