Cheesy Farro, Chicken, and Broccoli Casserole
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 shallot, minced
- red pepper flakes, optional
- 1 teaspoon dried thyme; fresh can also be used
- 1/4 cup all purpose unbleached flour
- salt
- black pepper
- 2 cups chicken broth
- 2 cups freshly grated cheddar cheese
- 2 cooked chicken breast, about 2-3 cups
- 4 cups cooked farro, cooked al dente (see notes in recipe) pre-cooked before mixing it in
- 4 cups broccoli; cut into small pieces
- Top with 1 cup shredded cheddar cheese and 1/4 cup freshly grated parmesan cheese, optional
Instructions
- Preheat oven to 350 degrees
- Spray a 9x13x2 inch baking dish with cooking spray
- Cook the farro in salted water until al dente (still has a bite to it, NOT SOGGY), because it will cook a bit longer in the oven when mixed with the other ingredients; set aside to cool slightly
- Place the broccoli in a pot of salted boiling water for 20-30 seconds, and drain immediately; this takes the raw bite away while still keeping the broccoli crunchy; make sure to let it drain well to prevent excess water
- In a medium skillet, melt the butter and olive oil over medium heat
- Add in the shallot and a sprinkle of salt, cook until softened
- Add in the garlic and thyme (and red pepper flakes, if using), and cook for about a minute, stirring consistently being sure the garlic doesn’t brown
- Whisk in the flour, and cook for about a minute
- While whisking, slowly pour in the chicken or veggie stock; whisking will prevent clumps
- Whisk in the cheese, and stir until melted and well incorporated
- In a large bowl combine the pre-cooked farro (al dente), chicken, and broccoli, and pour in the cheese mixture; stir until well combined
- Pour the mixture into the prepared baking dish, and sprinkle with cheese, optional
- Bake at 350 degrees for 25-30 minutes, until bubbly
- Allow to sit for 5-10 minutes before serving
Notes
*Make sure to season as you go! Each step in the recipe requires cooking everything separately, and then baking it together, so make sure to add salt and pepper throughout the process to prevent it being bland. Since it doesn’t use salty soup or processed cheese, you are in control of adding in the flavor (which is healthier).
*Don’t overcook the farro or broccoli!
*The farro is cooked “al dente” before adding it in with the other ingredients to bake! So, measure out the cooked farro and then add it in.
*Use good quality, freshly grated cheese.
*When pouring the stock into the pan, make sure it is either room temperate, or slightly warm. If it is cold then the mixture will get clumpy.