Directions:
- Preheat oven to 375 degrees.
- Cook rigatoni according to package directions (I like al dente).
- Pour cooked rigatoni into a greased 2-quart casserole.
- Add the broccoli and chicken, combine gently.
- In a saucepan, make the sauce.
- Melt the butter in the saucepan over low to medium heat.
- Add the flour gradually until smooth and bubbly.
- Combine the chicken stock and heavy cream.
- Add to the flour mixture.
- Cook over low heat until thick.
- Pour over casserole.
- Add the parmesan cheese and brown in the oven, about 20 minutes.
- If you feel the dish is too dry, you can add a can of cream of broccoli soup over the casserole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 810.17 Kcal (3392 kJ) | ||
| Calories from fat | 463.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.48g | 79% | |
|---|---|---|---|
| Cholesterol | 123.74mg | 41% | |
| Sodium | 1063.61mg | 44% | |
| Potassium | 565.18mg | 12% | |
| Total Carbs | 87.94g | 29% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 38.46g | 77% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 46.1mg | 256% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 163.45 Kcal (684 kJ) | ||
| Calories from fat | 93.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 79% | |
|---|---|---|---|
| Cholesterol | 24.96mg | 41% | |
| Sodium | 214.58mg | 44% | |
| Potassium | 114.02mg | 12% | |
| Total Carbs | 17.74g | 29% | |
| Sugars | 0.88g | 18% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 7.76g | 77% | |
| Vitamin C | 1.3mg | 11% | |
| Iron | 9.3mg | 256% | |
| Calcium | 23.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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