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Lemon chicken and broccoli casserole
Contributed by: Annelle Williams
4 chicken breasts
2 cups chicken broth, plus more
1 cup white wine
1 TBS chopped fresh thyme
8 ounce whole grain egg noodles
1 stick butter
1/2 cup flour
3 cups mozzarella cheese
1 cup shredded Parmesan cheese
1 cup whole wheat bread crumbs
1/2 stick melted butter
Remove bones and skin from chicken. Brine in salted water for about an hour if you have time.
Place chicken breast pieces in a single layer in a wide bottomed pot. Add chicken broth, wine and thyme. Cut lemon into eight chunks and add it. Bring to a boil, then reduce to a simmer.
Cover the pot and let the chicken cook for 20 minutes, or until cooked through. Remove chicken and lemon pieces to bowl and set aside to cool. When cool, shred chicken.
Add broccoli to broth left in pot and cook until tender. Remove broccoli to a bowl and set aside. Add another cup of chicken broth to pot and set aside.
In separate pot, boil noodles in salted water for about 6 minutes. Drain noodles and set aside. Add one stick of butter to pot over medium heat (I use the same pot used to cook the noodles) and when butter is melted, stir in the flour and cook, stirring for a couple of minutes. Slowly add reserved broth while stirring to make sauce. Add more broth if needed to get to proper gravy consistency.
Preheat oven to 350 degrees. Butter a medium sized lasagna dish. Add a little sauce to the bottom, then add half the noodles, half the chicken, half the broccoli, half the cheeses and half the sauce. Repeat the layers.
In another pan (I use the broth pan) melt the half stick butter, add the breadcrumbs and stir over medium heat until all butter is absorbed. Spread the breadcrumbs evenly over the casserole. Place in over for 20 minutes, or until bubbling.
(This recipe was contributed as part of a "Cook of the Week" feature.)