Recipe Background
The caviar of the South meets the classic chicken casserole for a distinctly American fusion of flavors! Pimento Cheese & Chicken Casserole features savory chicken, garden-fresh and bright broccoli, and a cracker crust. All of the essentials of a casserole are here, but instead of just traditional cheddar they are brought to new life and vibrancy by the spicy inclusion of pimiento peppers, which adds just the right amount of heat to keep things exciting without you needing to reach for the milk. This is what makes Pimento Cheese & Chicken Casserole so distinct and so beloved in so many households... including yours!
The caviar of the South meets the classic chicken casserole for a distinctly American fusion of flavors! Pimento Cheese & Chicken Casserole features savory chicken, garden-fresh and bright broccoli, and a cracker crust. All of the essentials of a casserole are here, but instead of just traditional cheddar they are brought to new life and vibrancy by the spicy inclusion of pimiento peppers, which adds just the right amount of heat to keep things exciting without you needing to reach for the milk. This is what makes Pimento Cheese & Chicken Casserole so distinct and so beloved in so many households... including yours!
Ingredients
- 1/3 cup all-purpose flour
- 4 cups 2% reduced-fat milk divided
- 8 ounces whole-grain penne pasta cooked to al dente
- 3 cups fresh broccoli florets
- 3 cups chicken from 1 large rotisserie chicken cooked and shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded, about 1 1/2 cups
- 1 (4-ounce) jar diced pimiento peppers drained
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole-grain crackers crushed
- 1 tablespoon canola oil
Directions
- Preheat the oven to 400 degrees F.
- Whisk together the flour and 1 cup of the milk in a small bowl until smooth.
- Bring the remaining 3 cups of the milk to a boil in a large broiler-safe skillet over medium-high heat, stirring often.
- Reduce the heat to medium, and gradually whisk in the flour mixture until smooth.
- Return the mixture to a boil over medium-high heat and boil, stirring constantly, until thickened, about 2-3 minutes.
- Stir the penne pasta and the broccoli into the milk mixture until combined.
- Cook over medium-high heat, stirring occasionally, until the broccoli is bright green, about 2 minutes.
- Add the chicken, the cheddar, the pimiento peppers, the onion powder, the salt, and the pepper to the pasta mixture; stir until the cheese is melted and then transfer the skillet from heat.
- Stir together the crushed whole-grain crackers and the oil in a small bowl and sprinkle the coated crumbs evenly over the chicken mixture.
- Bake until the casserole is bubbly, about 15 minutes.
- Increase the oven temperature to broil (do not remove the skillet from the oven) and broil until the top is golden brown, about 1-2 minutes.
- Transfer the skillet from the oven, then let cool for 5 minutes.
- Serve.
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