Recipe Background
Experience Southern flavor in this rich pimento cheese and chicken casserole, perfect for a cozy meal that brings warmth.
A dish like this pimento cheese and chicken casserole takes me straight back to my first dinner after moving to a new city for my first gig as a junior copywriter. After the movers left, surrounded by unpacked boxes and blank pages, I craved something comforting. I rummaged through what little I had unpacked to find groceries I had grabbed at the last minute. Naturally, there was a rotisserie chicken waiting to be shredded, which seemed like the perfect canvas.
Mixing elements from my Southern roots, I decided to create something new with what was available. The slight tang of the pimento peppers sparked memories of family gatherings, while the extra-sharp cheddar brought a creamy richness that I knew would elevate the meal. I discovered a knack for balancing flavors when I added a sprinkle of onion powder and a touch of pepper to bring it all together. Adding fresh broccoli was my way of sneaking in some greens, brightening both the dish and the day.
As it bubbled away in the oven, I realized the meal was more than a dinner; it was a reminder of home. Letting it cool was something I learned the hard way—scalding cheese doesn’t make friends—but it was worth the wait to get that perfect golden top. A simple drizzle of canola oil over crushed whole-grain crackers gave the dish an irresistible crunch. That night, my new apartment felt a little less like a series of rooms and a bit more like a home with every cheesy, savory bite.
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 from 1 large rotisserie chicken cooked and shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded, about 1 1/2 cups
- 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
- Preheat the oven to 400 degrees F.
- Whisk together the flour and 1 cup of the milk in a small bowl until smooth.
- Bring the remaining 3 cups of the milk to a boil in a large broiler-safe skillet over medium-high heat, stirring often.
- Reduce the heat to medium, and gradually whisk in the flour mixture until smooth.
- Return the mixture to a boil over medium-high heat and boil, stirring constantly, until thickened, about 2-3 minutes.
- Stir the penne pasta and the broccoli into the milk mixture until combined.
- Cook 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; stir until the cheese is melted and then transfer the skillet from heat.
- Stir together the crushed whole-grain crackers and the oil in a small bowl and sprinkle the coated crumbs evenly over the chicken mixture.
- Bake until the casserole is bubbly, about 15 minutes.
- Increase the oven temperature to broil (do not remove the skillet from the oven) and broil until the top is golden brown, about 1-2 minutes.
- Transfer the skillet from the oven, then let cool for 5 minutes.
- Serve.
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