This dish can be made in advance and heated when you get home!
- 2 cups whole mushrooms
- 5 Tablespoons butter
- 2 cups cooked pasta
- 1-1/2 cup shredded chicken (about 3-4 thighs)
- 2 cups broccoli florets
- 1/2 cup cream or half and half
- 3/4 cup fresh grated parmesan
- 1 Tablespoon flour
- 1 Tablespoon garlic parmesan seasoning (1/2 teaspoon of garlic powder will substitute)
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Place the chicken in a sauce pan and cover completely with water. Add about 1 teaspoon of salt. Simmer until the chicken is completely cooked. Remove from the water using a slotted spoon and set aside to cool.
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Do not discard the water!
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Use the water to cook the broccoli. Drop it gently into the hot water and cook for about 2 -3 minutes, until it's bright green. Again, using a slotted spoon, lift the broccoli out and set aside.
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Bring the water to a boil again and cook the pasta. When it's tender, drain, reserving 1/4 cup of the water.
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Put the pasta back into the pan. Add 3 tablespoons of the butter, cream, 1/2 cup parmesan and seasoning to the pan. Dissolve the flour in the pasta water and stir in.
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Preheat the oven to 350° -
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When the chicken is cool enough to handle, pull the meat off the bones and set in a bowl. If you have any extra it's great for chicken salad sandwiches!
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Melt the remaining 2 Tablespoons of butter and slice the mushrooms. Gently sauté until the mushrooms are soft.
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Add the chicken and broccoli to the pan. Stir in the pasta mixture, then transfer it all to a casserole dish. Top with the remaining cheese and bake for 35 to 45 minutes.
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Serve hot!
If you have the skin from the chicken, place it in a dish and bake it until it's crisp - about the same time as the chicken. Crumble it up and put a tablespoon or two on the top of the casserole for some crunchy texture!
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