Ingredients for Swiss Chicken Broccoli Casserole
- 6 tablespoons butter, divided (4 tbsp for pasta, 2 tbsp for chicken)
- Boneless Skinless Chicken Breasts
- Onion
- 2 tablespoons lemon juice
- Sliced Mushrooms
- 1/4 cup all-purpose flour
- 2 cups milk
- Thyme
- Basil
- Pepper
- Salt
- Swiss Cheese
- 1 head broccoli, cut into florets
- Egg Noodles
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How to Make Swiss Chicken Broccoli Casserole
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions. Drain well and toss with 4 tablespoons of butter to prevent sticking. Set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onions and cook until softened, about 5 minutes.
- Add chicken pieces to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes.
- Sprinkle with lemon juice.
- Add sliced mushrooms and cook for about 6 minutes, stirring occasionally.
- Remove chicken and mushrooms from skillet and set aside, keeping warm.
- In the same skillet, whisk in flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in milk until smooth and bring to a simmer. Reduce heat and cook until thickened, about 3-5 minutes.
- Stir in salt, pepper, garlic powder, and 1 cup of Swiss cheese. Simmer gently for 5 minutes.
- Add cooked pasta to the skillet and stir gently to coat with the creamy sauce.
- Add broccoli florets, cooked chicken, and mushrooms. Fold gently to combine.
- Transfer the mixture to a greased 2-quart baking dish.
- Top with the remaining 1 cup of Swiss cheese.
- Bake, covered, for 35-40 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
65g
Carbs
9g
