Recipe Background
What's there to love about the South, you might wonder? The warm hospitality, the thick, adorable accents, the slow down, live-in-the-moment kind of attitude... there's so much good to love! But maybe, just maybe the best part is their rich, rib-sticking, comfort-feeling cuisine? We think so and Simply Southern Casserole is here to show you that. A bed of bouncy penne pasta cushions all the delicious, country flavor. Juicy chicken, tender veggies, spicy pimiento peppers, all swimming in a creamy, savory sea... how delightful! Topped with a buttery cracker topping, you'll be totally convinced this region knows what they're doing when it comes to food! Simply Southern Casserole teaches you the basics of what it means to eat in the South!
What's there to love about the South, you might wonder? The warm hospitality, the thick, adorable accents, the slow down, live-in-the-moment kind of attitude... there's so much good to love! But maybe, just maybe the best part is their rich, rib-sticking, comfort-feeling cuisine? We think so and Simply Southern Casserole is here to show you that. A bed of bouncy penne pasta cushions all the delicious, country flavor. Juicy chicken, tender veggies, spicy pimiento peppers, all swimming in a creamy, savory sea... how delightful! Topped with a buttery cracker topping, you'll be totally convinced this region knows what they're doing when it comes to food! Simply Southern Casserole teaches you the basics of what it means to eat in the South!
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 cooked and shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded
- 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
- Adjust an oven rack 6-inches from the heat source.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the flour and 1 cup of the milk together until smooth.
- In a large, broiler-safe skillet over medium-high heat, bring the remaining milk to a boil, stirring often.
- Reduce the heat to medium and gradually whisk the flour mixture into the milk until smooth.
- Return the mixture to a boil over medium-high heat and cook, stirring constantly, until thickened, about 2-3 minutes.
- Stir the pasta and the broccoli into the mixture until combined.
- Cook the pasta mixture 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 and stir until the cheese is melted.
- Transfer the pot away from the heat.
- In a small bowl, stir the crackers and the oil together.
- Evenly sprinkle the cracker mixture over the chicken mixture.
- Bake until the casserole is bubbly, about 15 minutes.
- Increase the oven temperature to broil, keeping the skillet in the oven.
- Broil the casserole until the top is golden brown, about 1-2 minutes.
- Let the casserole cool for 5 minutes.
- Serve.
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