Chicken Broccoli Cheese Bake
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- 1 1/2 lb
- Mini Penne, or any hearty pasta you prefer
- 1 large
- Sweet onion
- 6 c
- Cheddar Cheese, shredded
- 3 - 4 lb
- Chicken breats, boneless, bite size
- 2 lb
- Broccoli, fresh, bite size
- 2 jar(s)
- Three Cheese Alfredo Sauce
- 1 can(s)
- Condensed Cheddar and Broccoli Soup
- 1/2 c
- White Wine
- 1 Tbsp
- Milk and/or Half and Half
- Olive Oil
- Kosher salt, pepper, onion powder, garlic powder to taste
- For Brine
- 1/4 c
- Kosher salt
- 1 qt
- 2 Tbsp
- Brown Sugar
- Extra seasonings are optional in brine
In a large bowl or pot add 1 Quart of water, 1/4 cup of kosher salt, and 2 heaping tablespoons of brown sugar, add any seasonings you prefer. Mix well. Add boneless chicken and submerge for only 2 hours. Remove from brine after 2 hours, so the chicken wont be to salty. This really makes a big difference in the chicken, it is much more flavorful and tender.
2After chicken is brined, cut it into bite size pieces. Set aside.
3Cook penne for about 9 minutes til aldente, not mushy.
4Saute onion in olive oil and set aside, then saute chicken with seasonings and set aside.
5Add white wine to the pan and deglaze. Add condensed soup and alfredo sauce to the pan and whisk well.
6Add some milk or half and half to the empty jars and shake them up to get all the sauce out. Put it in the pot.
7Add mayo and more half and half to get the consistency you like. Put chicken and onions back into sauce.
8In a seperate pot saute seasoned cut up broccoli in butter til almost done. Add broccoli to the rest of the mixture. Heat until bubbly in pot.
9Spray a glass casserole dish with cooking spray and add some sauce to bottom of the dish.
10Layer the pan with chicken / sauce mixture and penne. Top with shredded cheddar cheese.
11Bake at 350 degrees for 45 minutes, or until hot all the way through and bubbly on top.