Recipe Background
A cozy casserole that won over my in-laws with its comforting Southern flavors.
The first meal I ever made for my future in-laws was this Simply Southern Casserole. It was one of those anxiety-filled Sunday brunches where everyone unconsciously judges the new, significant other. I had learned early on that nothing wins people over quite like comfort food, so I went with a dish I knew would hit home. Working with familiar ingredients like sharp cheddar and shredded chicken, I intended to create magic right from my skillet to their hearts.
Unpacking the groceries in their charmingly vintage kitchen, I noticed their jar of diced pimiento peppers lacked a lid. It brought a wry smile as I imagined my partner's dad attempting a makeshift jar cover, and it was clear that my instinctive choice was on point. As the penne boiled to al dente perfection and the broccoli joined the troupe of flavors, I felt more at ease, armed with my culinary comfort blanket.
A tip of mine? Let the casserole cool briefly before diving in, to ensure perfect slices without the cheesy goodness slipping away. As we all gathered around the table and the last of the golden brown crust crackled under the broiler, I heard someone exclaim, "It smells like home." That's when I knew I was welcomed—not just into their house, but into their family.
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 cooked and shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded
- 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
- Adjust an oven rack 6-inches from the heat source.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the flour and 1 cup of the milk together until smooth.
- In a large, broiler-safe skillet over medium-high heat, bring the remaining milk to a boil, stirring often.
- Reduce the heat to medium and gradually whisk the flour mixture into the milk until smooth.
- Return the mixture to a boil over medium-high heat and cook, stirring constantly, until thickened, about 2-3 minutes.
- Stir the pasta and the broccoli into the mixture until combined.
- Cook the pasta mixture 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 and stir until the cheese is melted.
- Transfer the pot away from the heat.
- In a small bowl, stir the crackers and the oil together.
- Evenly sprinkle the cracker mixture over the chicken mixture.
- Bake until the casserole is bubbly, about 15 minutes.
- Increase the oven temperature to broil, keeping the skillet in the oven.
- Broil the casserole until the top is golden brown, about 1-2 minutes.
- Let the casserole cool for 5 minutes.
- Serve.
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