Simmering the reserved chicken bones in the milk increases the chicken flavor of this casserole. Slideshow: More Casserole Recipes

Ian Knauer
This Story Originally Appeared On foodandwine.com

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Credit: Ian Knauer

Recipe Summary test

Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°F. Shred the chicken, reserving the bones.

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  • In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

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