Chicken Broccoli Cheese Casserole

We all have them, those favorite cream of soup recipes. This is one from my childhood that I remember and love, the only problem is that I really don’t care for cream soups. I hate the way they glob out of the can, I hate the strange ingredients on the list (mehcanically separated chicken anyone?) and so I have worked hard to replace them in my cooking.
Tonight was a huge success.

Ingredients:
1 T. butter
1 T. olive oil
1 1/4 lb. of chicken breasts, cubed
1 small white onion, diced
4 cloves of garlic, pressed
4 cups of chopped fresh broccoli
1 t. salt
1/4-1/2 t. pepper
1 T. chicken base
1/4 t. allspice
1/2 t. rubbed sage
1/4 t. marjoram
1 t. dried parsley
2 T. flour
1/4 cup whipping cream
1 cup whole milk
2 t. cholula
2 to 3 cups of shredded medium/sharp cheddar cheese
1 package stove top stuffing
3 T. butter

I know that seems like a long list of ingredients, but once you start adding things to the pan, it’s quite simple, plus you are cutting back on the processed foods by cooking from scratch and gaining a knack for using spices in freestyle cooking.

Heat the oven to 375 degrees.

First, heat a large frying pan over medium high heat with the butter and olive oil, once hot, toss in the chicken, the onion, and the garlic and saute until the chicken is cooked through. Once cooked, add in the broccoli and top off with a small amount of water to saute the broccoli. Now, chicken base, the herbs and spices, salt and pepper, and flour, stir briskly to make a thick roux in the pan. Once the flour is mixed in, add in the whipping cream and whole milk, allow to heat, then add the cheese. Stir and add in the cholula. Once done, grab a spoon and check the flavor for salt and pepper.

Pour the mixture into a large 9×13 and set aside.

In a large microwave bowl melt the last butter, toss with the stuffing mix until evenly coated, then bake for about 20 minutes.

Pat yourself on the back and enjoy your lovely dinner.

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