Myrtle Beach, SC – Chef Andrew Fortner with Croissants Bistro and Bakery in Myrtle Beach prepared Baked Chicken, Broccoli Cheddar Casserole
2 bunches broccoli
4 cups dry penne pasta
4 chicken boneless breasts or 6 boneless thighs
2 cups Parmesan Cheese
2 cups Cheddar Cheese
4 cups heavy cream
1 Tbls garlic
½ cup flour
½ cup butter
Trim broccoli florets off of stems
Season chicken with your favorite seasoning, sear in a hot pan 2 minutes each side then set aside.
For the cheese sauce:
Melt butter in a large sauce pan.
Add garlic and shallots, stirring constantly until starts to turn brown.
Stir in flour and cook 4-5 minutes. Should turn a little brown and give off a nutty smell
Warm heavy cream; slowly add to flour mixture stirring constantly to avoid getting lumps
Add cheeses, stir until melted. Save some of the cheese to top the casserole with
Combine broccoli, pasta, diced chicken and cheese sauce in an oven safe casserole dish. Top with reserved cheese and bake on 350* for 20 minutes.
To learn more about the restaurant go to http://www.croissants.net/.