Bunge Blunders

David and I make a lot of mistakes, most of them small and inconsequential. This weekend, however, we seemed to be particularly good at making ones that mattered.
It pretty much started with me misreading a new recipe I was trying. I wanted to make this “Hearty Chicken and Broccoli Casserole” I received from FoodFit. (Great website by way. I would highly recommend it. Just read the ingredients correctly.) The recipe called for me to poach the chicken in a broth and dry white wine. I saw white wine and assumed it was white wine vinegar. Yeah, not so much. It probably wouldn’t have mattered so much if I were just supposed to cook the chicken in this mixture. The problem was that after the chicken fully cooked, you were then to take it out and cook the broccoli in this same mixture. That was the problem. I made David try it first, knowing it wouldn’t taste right, but hoping it might. It was definitely the former. The broccoli tasted awful! Good thing there’s plenty of take-out options around here.
Our other little mishap was David’s fault. We bought this Roku player for our television upstairs to view shows and movies off of Netflix. He read that Roku was adding Amazon.com to it’s available sites, and he wanted to check it out. He started exploring this “TV pass” online and noticed How I Met Your Mother was available. He clicked on it to see what the pass entailed, and shortly thereafter received an email notifying him he’d purchased the season pass. To his credit, it didn’t ask for him to sign-in or anything. Fortunately, we were able to cancel the pass. And even better, it takes 3 days for Amazon to remove it, so we have 3 days to watch as many Season 4 episodes as we can tolerate. So, that happened…
I’ve decided to include the chicken and broccoli casserole recipe below. I believe it has the potential to be something special. Just remember it’s dry white wine, not white wine vinegar.

Chicken and Broccoli Casserole

This recipe serves: 6

Preparation time: 15 mins
Cooking time: 25 mins


  • 1/4 cup freshly grated Parmesan cheese
  • 1/8 cup grated Gruyere cheese
  • 2 cups low-sodium chicken broth
  • 1 cup dry white wine
  • salt to taste
  • 1 pound boneless, skinless chicken breasts
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 2/3 cup flour
  • 1/2 teaspoon ground nutmeg
  • freshly ground black pepper
  • 1/2 pound yolk-free egg noodles

Cooking Instructions

1. Preheat the oven to 350ºF.

2. In a large saucepan, heat the chicken broth, white wine and a generous pinch of salt over medium heat. Add the chicken breasts and poach them over low heat for 10 minutes or until the chicken breasts are cooked through. Remove the chicken from the liquid and set aside. When the chicken is cool enough to handle, cut it into strips.

3. Bring the poaching liquid to a boil, add the broccoli florets and cook for 2 minutes. Remove the broccoli and set aside. Reserve the cooking liquid.

4. In a separate saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 3 minutes. Whisk in the cooking liquid and simmer for 5 minutes. Stir in the cheeses. Add the nutmeg and season with salt and pepper.

5. Meanwhile, cook the noodles in a large pot of salted water until they are al dente, drain and put them in a large casserole dish.

6. Add the chicken and broccoli to the casserole dish and pour in the sauce. Bake the casserole in the oven for 20 minutes. Let the casserole stand at room temperature for 5 minutes before serving.


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