Ingredients
- 12 oz penne, rotini, or rigatoni
- 3 cups cooked halal-certified chicken
- 3 cups broccoli florets
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups low-sodium halal chicken broth
- 1½ cups whole milk
- ½ cup heavy cream
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups shredded cheddar, divided
- 1½ cups shredded mozzarella, divided
- ¼ cup grated Parmesan, optional
- 2 tbsp chopped parsley, optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta about 2 minutes less than package directions. Add broccoli during the final 2 minutes. Drain well.
- Melt butter in a large skillet over medium heat. Add garlic and cook for 30 seconds.
- Whisk in flour and cook for 1 minute.
- Gradually add chicken broth, milk, and heavy cream, whisking until smooth.
- Cook for 4–6 minutes until the sauce thickens.
- Add Italian seasoning, garlic powder, salt, and black pepper.
- Reduce heat and stir in 1 cup cheddar, 1 cup mozzarella, and Parmesan until melted.
- Combine the pasta, broccoli, cooked chicken, and cheese sauce.
- Transfer to the prepared baking dish.
- Top with the remaining cheddar and mozzarella.
- Bake uncovered for 20–25 minutes, until hot, bubbly, and melted.
- Rest for 5–10 minutes before serving.
Notes
Undercook the pasta slightly because it continues cooking in the oven. Use already-cooked chicken. For a halal-friendly casserole, use halal-certified chicken and broth and check cheeses for suitable enzymes.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American