Ingredients:
- 8 ounces uncooked pasta, any short pasta
- 1 large head of broccoli, cut into bite-sized florets
- 2 tablespoons olive oil
- 1 small white onion, diced
- 8 ounces cremini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken stock
- 1 1/2 cups milk
- 1 teaspoon Freak Flag Foods “Smoked Red Mustard”, or Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups diced cooked chicken, rotisserie works great!
Directions:
1. Heat oven to 400°F.
2. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. One minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
3. Meanwhile, heat oil in a large, oven safe sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
4. Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, mustard, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed. Add chicken, pasta and broccoli and stir to combine.
5. Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
6. Serve warm and enjoy!
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