I roasted a chicken last week and thought this would be a good way to use up the leftover meat. It was very good and I even made my own cream of chicken soup to go in it 🙂
– cooked, diced chicken, about 2 cups or so
– 2 broccoli crowns
– 10 ounces dry pasta (any kind will do)
– cream of chicken soup (recipe below) or 1 can of the store bought soup
– 1 cup shredded cheese, divided
– salt and pepper to taste
Cream of Chicken soup:
– 1 1/3 cup chicken stock
– 2/3 cup milk (I used half and half, but any will do)
– 1/3 cup all purpose flour
– 1/4 tsp. garlic powder
– 1/4 tsp. onion powder
– 1/4 tsp. thyme
– 1/2 tsp. salt
– 1/4 tsp. pepper
Whisk together the milk and flour in a small bowl and set aside. In a large skillet, heat the chicken stock until it comes to a boil.
Add in the flour/milk mixture to the chicken stock over medium heat, whisk for about 5 minutes until it starts to get thick. Add in the seasonings and continue whisking until it is very thick and resembles the canned product.
You can use right away or store in a container in the fridge for up to one week. Allow to cool before placing it in the refrigerator.
Boil the pasta and steam the broccoli. Once both are done, place in a large skillet with tall sides. Add in the diced chicken, cream of chicken soup, and 1/2 cup of the shredded cheese. Give it a big stir and sprinkle the top with the remaining cheese. Turn the oven to broil and broil on high until the cheese is spotty and golden. Enjoy!