Chicken Carbonara Casserole

Chicken Carbonara Casserole

1/2 pound chopped broccoli, blanched

8 ounces of fresh mushrooms, sliced and sauteed

6 slices of cooked bacon, chopped

1/4 yellow onion, chopped and sauteed

2 chicken breasts, roasted, chopped

1 tomato, chopped

several basil leaves, chopped

1 cup grated Parmesan cheese

For the cheese sauce:

4 tablespoons butter

1 tablespoon roasted garlic

1/4 cup flour

1/2 cup half and half

1/2 cup skim milk

1/2 cup  “Italian” cheese blend

1/2 cup grated Parmesan

2 tablespoons ground black pepper

Preheat oven to 400 degrees.

Layer the casserole in the following order: Broccoli, mushrooms, bacon, onions, chicken.

Make the cheese sauce by melting butter and adding the garlic. Mix in flour to create the roux. Add the half and half, skim milk, and black pepper. Slowly incorporate the cheese and mix until smooth.

Pour the cheese sauce over the casserole. Place a final layer of Parmesan cheese on top.

Bake for ten minutes at 400 degrees. Turn the oven to broil and cook for an additional 3-5 minutes until brown and bubbly.

Let sit 5 minutes and serve into bowls. Place chopped tomato and basil on top for garnish.

Enjoy!

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