Chicken, Broccoli, and Ziti Casserole
By America's Test KitchenPublished on July 10, 2012
Time
1¾ hours
Yield
Serves 8
Ingredients
4 slices hearty white sandwich bread, torn into pieces8 garlic cloves, minced2 ½ cups grated Asiago cheese 5 tablespoons unsalted butter with 2 tablespoons meltedSalt and pepper 1 pound ziti 1 onion, chopped fine¼ teaspoon red pepper flakes ¼ cup all-purpose flour ½ cup white wine 3 cups whole milk 2 cups low-sodium chicken broth 4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ¼-inch slices12 ounces broccoli florets, cut into 1-inch pieces
Before You Begin
Add more red pepper flakes for a spicier casserole.
Instructions
- Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
- Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
- Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.)
Time
1¾ hoursYield
Serves 8Ingredients
4 slices hearty white sandwich bread, torn into pieces
8 garlic cloves, minced
2 ½ cups grated Asiago cheese
5 tablespoons unsalted butter with 2 tablespoons melted
Salt and pepper
1 pound ziti
1 onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup white wine
3 cups whole milk
2 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ¼-inch slices
12 ounces broccoli florets, cut into 1-inch pieces
Ingredients
4 slices hearty white sandwich bread, torn into pieces
8 garlic cloves, minced
2 ½ cups grated Asiago cheese
5 tablespoons unsalted butter with 2 tablespoons melted
Salt and pepper
1 pound ziti
1 onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup white wine
3 cups whole milk
2 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ¼-inch slices
12 ounces broccoli florets, cut into 1-inch pieces
Ingredients
4 slices hearty white sandwich bread, torn into pieces
8 garlic cloves, minced
2 ½ cups grated Asiago cheese
5 tablespoons unsalted butter with 2 tablespoons melted
Salt and pepper
1 pound ziti
1 onion, chopped fine
¼ teaspoon red pepper flakes
¼ cup all-purpose flour
½ cup white wine
3 cups whole milk
2 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut crosswise into ¼-inch slices
12 ounces broccoli florets, cut into 1-inch pieces
Why This Recipe Works
Chicken, broccoli, and ziti recipes are such a crowd-pleaser that it makes sense to turn it into a crowd-feeding casserole. We wanted our Chicken, Broccoli, and Ziti Casserole recipe to have it all: moist chicken, crisp-tender broccoli, and firm ziti served in a cheesy sauce that stayed creamy even after baking. We made an enhanced béchamel sauce by sautéing onion, lots of garlic, and red pepper flakes before stirring in flour, milk, and savory chicken broth. The strips of boneless, skinless chicken breast need to be precooked before going into the casserole to prevent the other ingredients from overcooking by the time the chicken is done. Poaching the chicken in the sauce is the best method—it flavors the meat and keeps it moist. To prepare the pasta for the oven, we undercooked it and then rinsed it with cold water to stop any carryover cooking. A final topping of fresh bread crumbs, minced garlic, and Asiago is as flavorful as the casserole itself.
Before You Begin
Add more red pepper flakes for a spicier casserole.
Instructions
- Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago, and melted butter in food processor until coarsely ground. Set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. Drain in colander and rinse under cold water until cool.
- Melt remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted.
- Microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained ziti into pot and season with salt and pepper. Transfer to 13- by 9-inch baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. (Casserole can be assembled, minus bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.)
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