Here is a bold statement for you: the month of February should be all about comfort. That’s what it’s going to be about in my home. We’re weeks into a deep freeze with a comforter of snow still a foot thick covering all the eye can see. So, let’s turn inwards and set our gaze inside our homes and to our hearths. Let’s find more ways we can nourish ourselves and our loved ones while the wind whips around outside and the thermostat remains arctic.
I’ve been experimenting with making comforting and filling meals for days such as these. This meal is a variation on a Chicken Divan Casserole. As our family lore goes, my brother renamed it “chicken on a couch.” Get it? Divan, a long, low sofa. Teehee!
I wanted to craft a casserole that had all of my favorite comfort flavors. A casserole that was filling and would keep and reheat well for a week’s worth of leftovers. I suspect it would also freeze pretty well, but I wouldn’t know because it’s so good, we ate it all within a few days.
Disclaimer about singlenesting recipes and cooking methods: I am not a chef or a recipe maker. I cook by looks and feels and add a little bit more of this and maybe of that until it tastes good to me.
Chicken on a Couch Casserole
Ingredients:
- Pasta (penne, curly, bowtie, etc.)
- Breadcrumbs (you could do like a cup)
- Grated Parmesan Cheese (you could do like ½ a cup to a cup)
- Shredded cheeses (cheddar or an italian mix - the more the merrier, I say)
- Chicken thighs (cut up into small chunks)
- 1 can each of cream of chicken and mushroom soups
- Broccoli (I use frozen)
- Chicken bone broth or milk for additional liquid if needed
Method:
- Start the water to cook the pasta.
- Brown chicken in a pan, seasoned simply with salt and pepper. Once browned, cut into small, bite-sized chunks.
- When the pasta is done cooking, keep some of the water in case your mixture needs liquid in lieu of chicken broth. Strain the pasta and set aside.
- Mix cans of cream soups, broccoli, shredded cheeses, chicken, breadcrumbs and grated cheese for good measure all together in a mixing bowl, adding half a can of milk in case it’s too thick.
- Cover the bottom of your casserole dish that you’ve greased with some of the mixture.
- Add a layer of the pasta.
- Cover pasta with the rest of the mixture.
- Cover with a layer of shredded cheese and another layer of breadcrumbs
- Bake covered for 40 minutes at 375°
- Convect for 5-10 minutes uncovered or until nicely browned and bubbly.
Feel free to add some more parmesan cheese on top once you’ve heaped a portion onto your plate-bowl. Enjoy!
