Chicken Broccoli Casserole

I've lost count how many times I've said that Grandma loved real food. This didn't include a lot of the convenience foods we've gotten in the habit of paying a premium for. This also didn't include include some of the convenience recipes that makes you feel like you're cooking. You are really not cooking when you throw some diced rubber chicken and frozen broccoli in a casserole dish, slop some cream of mushroom soup over it and call it a day. That is not chicken broccoli casserole. Not really.

This casserole is from scratch and there is a little more to it than the throwing and slopping of the convenience recipe, but I challenge you to really enjoy the process. Don't prepare it when you're in a hurry. Take your time and savor all the wonderful ingredients that go into it. Smell that richly fragrant tarragon! When it's all prepared, set it before your family and watch it disappear. Even the broccoli haters will love it.

Grandma didn't make this a lot in the early days simply because chicken was somewhat pricey. But later on when it became more readily available she served it with a simple tossed salad. No need for anything else, because it's all in there!

Chicken Broccoli Casserole

2 tbsp softened butter
4-5 boneless chicken breasts
1/3 cup dry white wine
1 1/2 cup organic chicken broth
1 tsp dried tarragon
1 onion, chopped
1 garlic clove, minced
Salt and pepper to taste
4 cups rigatoni (or any other short pasta)
2 cups broccoli florets
2 tbsp all-purpose flour
1/2 lb Havarti cheese, shredded
3/4 cup breadcrumbs (process 2 slices of French bread in food processor)

Melt half the butter in a large pot over medium heat, add chicken and brown on both sides.  Pour in wine and chicken broth, add tarragon, onion, garlic, salt and pepper.  Bring to a boil over high heat. Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender. 

Meanwhile, cook the pasta according to package instructions; drain and set aside. Cook the broccoli until almost done (it will cook the rest of the way in the casserole), then drain, if necessary and set aside. 

Remove the chicken from the pot and cut into chunks. Keep warm. 

Stir the other tablespoon of butter into the liquid left in the pot until melted, then add the flour and stir mixture, scraping up any brown bits that may remain. Bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in pasta, broccoli and chicken chunks. Pour in ovenproof casserole, top with shredded Havarti cheese and breadcrumbs. Bake in the oven at 350 for 8 to 10 minutes, until golden brown. Serve hot. Heavenly!