1 pound cooked chicken meat (We used grilled breasts but a supermarket rotisserie works well)
1 pound raw pasta such as elbow macaroni, penne or ziti
1 pound broccoli florets
1 quart whole milk
1 5.2-ounce package Boursin cheese
1 cup heavy cream
¼ cup sour cream
1 whole egg beaten
2 cups cheddar cheese, shredded
2 tablespoons butter
2 cups onions, diced
3 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon white pepper
Pinch of freshly ground nutmeg
Pinch dry mustard
Kitchen pan spray
1 sleeve Ritz crackers crumbled
2 tablespoons melted butter
1 cup shredded cheddar cheese
Preheat oven to 350 degrees F.
Cut cooked chicken into bite sized pieces, set aside.
Cook pasta according to package directions except make it a little undercooked.
While pasta is cooking, blanch broccoli in boiling salted water for 1 ½ minutes then cool under cold water to stop cooking process. Set aside.
Heat milk to hot in a sauce pan but do not boil. Hold on heat.
In a large bowl, mix Boursin cheese, heavy cream, sour cream, beaten egg and the two cups of shredded cheddar. Set aside.
In a pan larger than the milk pan, heat butter until melted and add onions and cook for three minutes, then add flour to form a thick roux. Cook four minutes over medium until the raw flour smell is gone. Add hot milk to the butter and flour mixture one third at a time, whipping during each addition. Add salt, pepper, nutmeg and mustard and stir to combine. Remove from heat.
Drain hot pasta and add to large bowl with cheese mixture and stir to combine.
Add cooked chicken and blanched broccoli and stir to combine.
Finally stir in the hot milk mixture and pour into a four quart casserole dish that has been sprayed with kitchen pan spray. Mixture will be loose but firms up after it comes out of the oven and rests.
In a small bowl mix crushed Ritz, butter and cheddar and sprinkle over the top of the casserole dish.
Bake for 45 minutes uncovered. Remove from oven and let rest for 10-15 minutes before serving.
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