*Please bear with me as I get through all these posts with terrible photos.
I've been kind of in a casserole type mood lately. Maybe it's the weather. Maybe I like to mix all my food together, whatever it is, it makes me happy, and I like to do what makes me happy. Sometimes that means using lots of garlic salt. And to that I say, the more the merrier.
One Year Ago: Pumpkin Cupcakes with Maple Frosting
Two Years Ago: Pumpkin Cream Cheese Muffins
Broccoli and Cheesy Chicken Pasta
1 pound thin egg noodles (any kind of noodle will work)
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
2 cups shredded cooked chicken breast
1 pound broccoli florets, steamed
1-1 1/2 cups milk
1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.
2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted.
3. Transfer cooked noodles to a large dutch oven or pot over low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will be thick. Stir in milk to loosen sauce to your liking. Serve immediately. This dish does best when served as soon as possible. If needed to be prepared ahead of time, add additional milk or chicken broth to loosen sauce.
Makes 6 servings
I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes, Tatertots and Jello, Whipperberry, Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild andShabby Creek Cottage.