Entree: United States – Chicken and Broccoli Macaroni Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Ingredients

- 12 oz (340 g) dry macaroni
- 2 boneless skinless chicken breasts, about 1 lb (454 g) total (suggested example: chicken breast; used for nutrition estimate)
- 2 cups (170 g) broccoli florets
- 8 oz (225 g) shredded cheddar cheese
- 4 oz (115 g) shredded fontina cheese
- plain water as needed for boiling and poaching
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375 F (190 C). Use a 9 x 13 inch (33 cm) (33 x 9 in (23 cm)) baking dish or an equivalent 2–2.5 quart (1920 to 2400 ml) casserole dish.
2. Place the raw chicken breasts in a saucepan and cover with cold plain water by about 1 inch (2.5 cm). Bring to a gentle simmer over medium heat, reduce heat to maintain a bare simmer, and cook until the internal temperature of the thickest part of the breasts reaches 165 F (74 C), about 12–18 minutes depending on thickness. Remove the breasts, reserve poaching liquid briefly if desired, and let cool slightly; shred or chop the cooked chicken into bite-size pieces. (Cooked yield will be about 2 cups (480 ml) cooked shredded chicken, approx 10–12 oz (280–340 g).)
3. Meanwhile, bring a large pot of plain water to a rolling boil and salt lightly (salt, to taste). Add the dry macaroni and cook to just shy of al dente (about 1–2 minutes less than package directions), usually 7–9 minutes. In the last 3 minutes of the pasta cook, add the broccoli florets to the pot so they blanch and become bright green and tender-crisp.
4. Before draining, scoop and reserve about 1 to 1 1/2 cups (240–360 ml) of the hot pasta cooking water and set aside. Drain the pasta and broccoli in a colander and return them to the empty hot pot.
5. Over low heat on the stovetop, add the shredded cheddar and fontina to the hot pasta and broccoli. Add reserved pasta cooking water a little at a time (start with 1/2 cup (120 ml)), stirring constantly until the cheeses melt and form a creamy coating; add more reserved water as needed to achieve a saucy consistency. Season with salt, to taste, and black pepper, to taste. Fold in the cooked shredded chicken so the mixture is evenly combined.
6. Transfer the macaroni, broccoli and chicken mixture to the prepared baking dish, smoothing the top. If the mixture seems dry, add up to 1/4–1/2 cup (60–120 ml) additional reserved pasta water.
7. Bake in the preheated oven until the casserole is bubbly around the edges and the top is set, about 15–20 minutes. For a lightly browned top, place under a hot broiler for 1–2 minutes while watching closely (optional).
8. Remove from oven and let the casserole rest 5 minutes before serving so it firms slightly. Serve hot; adjust salt and black pepper, to taste, at the table.

1. Preheat the oven to 375 F (190 C). Use a 9 x 13 inch (33 x 23 cm) baking dish or an equivalent 2–2.5 quart casserole dish.
2. Place the raw chicken breasts in a saucepan and cover with cold plain water by about 1 inch (2.5 cm). Bring to a gentle simmer over medium heat, reduce heat to maintain a bare simmer, and cook until the internal temperature of the thickest part of the breasts reaches 165 F (74 C), about 12–18 minutes depending on thickness. Remove the breasts, reserve poaching liquid briefly if desired, and let cool slightly; shred or chop the cooked chicken into bite-size pieces. (Cooked yield will be about 2 cups cooked shredded chicken, approx 10–12 oz / 280–340 g.)
3. Meanwhile, bring a large pot of plain water to a rolling boil and salt lightly (salt, to taste). Add the dry macaroni and cook to just shy of al dente (about 1–2 minutes less than package directions), usually 7–9 minutes. In the last 3 minutes of the pasta cook, add the broccoli florets to the pot so they blanch and become bright green and tender-crisp.
4. Before draining, scoop and reserve about 1 to 1 1/2 cups (240–360 ml) of the hot pasta cooking water and set aside. Drain the pasta and broccoli in a colander and return them to the empty hot pot.
5. Over low heat on the stovetop, add the shredded cheddar and fontina to the hot pasta and broccoli. Add reserved pasta cooking water a little at a time (start with 1/2 cup / 120 ml), stirring constantly until the cheeses melt and form a creamy coating; add more reserved water as needed to achieve a saucy consistency. Season with salt, to taste, and black pepper, to taste. Fold in the cooked shredded chicken so the mixture is evenly combined.
6. Transfer the macaroni, broccoli and chicken mixture to the prepared baking dish, smoothing the top. If the mixture seems dry, add up to 1/4–1/2 cup (60–120 ml) additional reserved pasta water.
7. Bake in the preheated oven until the casserole is bubbly around the edges and the top is set, about 15–20 minutes. For a lightly browned top, place under a hot broiler for 1–2 minutes while watching closely (optional).
8. Remove from oven and let the casserole rest 5 minutes before serving so it firms slightly. Serve hot; adjust salt and black pepper, to taste, at the table.