Radio Given Recipes - October 2019

Radio Given Recipes October

GRANDMA’S CHICKEN ‘N’ DUMPLING SOUP (From tasteofhome.com) 10-3-20 Top of page

1 broiler/fryer chicken (3-1/2 to 4 lbs.), cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1 1/2 tsps. seasoned salt
1/4 tsp. pepper
1 bay leaf

DUMPLINGS:

2 cups all purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 tsp. pepper
1 large egg, beaten
2 tbsps. butter, melted
3/4 to 1 cup whole milk
Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf. For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by tsp.fuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

COPYCAT PANERA BROCCOLI CHEDDAR SOUP (From allrecipes.com) 10-3-20

1 tbsp. butter
1/2 onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Melt 1 tbsp. butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tbsp.s of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

APPLE SALAD 10-3-20

2-3 apples, cored and diced
1/4-1/2 cup raisins
1/2 cup chopped nuts
miracle whip or mayonnaise
1-2 tsps. cinnamon
1/4 cup sugar, or to taste

Place ingredients in a mixing bowl stir to combine.

MEATBALL MINESTRONE 10-3-20

5-6 cups water
16 oz. can pinto beans, rinsed and drained
16 oz. pkg. frozen mixed vegetables
3 tbsps. beef boullion granules
1 tbsp. dried minced onion
1 bay leaf
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
6 oz. small pasta
24 bite size meatballs, frozen or homemade
14 1/2 oz. can stewed tomatoes, optional

In a large soup kettle, combine first 9 ingredients. Bring to boil. Add pasta. Reduce heat, cover and simmer 10 minutes. Add meatballs and tomatoes. Heat through. Discard bay leaf. Makes 10-12 servings.

THE BEST POTATO SOUP! (From gimmesomeoven.com) 10-3-20

5 slices bacon, diced
3 tbsps. (reserved) bacon grease or butter
1 cup diced white or yellow onion
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
2 cups chicken stock or vegetable stock
2 cups milk, warmed
1 1/2 lbs. Yukon gold potatoes, diced
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp. sea salt, or more to taste
1/2 tsp. freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tbsps. of bacon grease in the stockpot. (Discard any extra grease, or substitute butter in place of the 3 tbsps. of bacon grease. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes. Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller the potatoes the faster the soup will cook) Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed. Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days. Remove bacon and add cajun seasoning, replacing the bacon grease with butter or olive oil to make vegeterian.

OLIVE GARDEN ZUPPA TOSCANA SOUP (From whatsfordinnerfran.blogspot.com & topsecretrecipes.com) 10-3-20

2 3/4 cups chicken broth
1/4 cup heavy cream
1 medium russet potato, quartered lengthwise then sliced 1/4" thick
2 cups chopped kale
1/2 pound spicy Italian sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

Combine the chicken broth and cream in a saucepan over medium heat. Add the potatoes, salt and pepper flakes. Saute the sausage in a small skillet over medium heat until cooked through. Cut the cooked sausage into pieces about 1/4-inch thick. Add the chopped kale and sausage to the soup pot. Cover and allow to simmer for 2 hours.

OLD FASHIONED APPLE SALAD 10-3-20

1 cup sugar
3 tbsps. flour
1/4 tsp. salt
1/2 cup cold water
1 egg well beaten

1 cup boiling water
2 tbsps. butter or margarine
5-6 tbsps. frozen lemonade
7-8 medium apples, chopped
1 cup miniture marshmallows
1/2 cup nut meats, optional

Mix first 4 ingredients. Pour into boiling water. Remove from heat, add butter. Cool before pouring over apples. Vinegar may be used instead of lemonade. Add nuts just before serving.

VERY EASY APPLE SALAD 10-3-20

Peel and dice favorite apples. Add some grapes and bananas. Mix in mayonnaise just to cover lightly.

STUFFED ZUCCHINI AND RED BELL PEPPERS (From foodnetwork.com) 10-10-20 Top of page

2 tbsps. olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tbsps. ketchup
3 garlic cloves, minced
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce

Preheat the oven to 400°. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

KALE AND WHITE-BEAN STEW (From foodandwine.com) 10-10-20

2 tablespoons cooking oil
1/4 lb. mild or hot sausages, casings removed
2 onions, chopped
3 cloves garlic, minced
1 lb. kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)
3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
1 1/4 tsps. salt
1/2 tsps. fresh-ground black pepper
4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes. Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes. Stir the beans into the stew and cook until warmed through, about 5 minutes. If desired, mash some of the beans with a fork to thicken the sauce. Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.

CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS (From epicurious.com) 10-10-20

1 (3 1/2–4-pound) whole chicken
Kosher salt
2 fennel bulbs, cut into 6 wedges each
1 lb. small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
3 tbsps. olive oil, divided
freshly ground black pepper

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Meanwhile, toss fennel, carrots, and 2 tbsps. oil in a large bowl to coat; season with salt and pepper. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes. Transfer chicken to a cutting board and carve. Serve with vegetables.

APPLE WALDORF SALAD 10-10-20

1 apple, cored and diced
1 rib celery, diced
1 handful miniture marshmallows
1/4 cup walnuts or pecans, chopped
1/4 cup miracle whip
1 tsp. sugar
2 tbsps. milk
raisins, cranberries and grapes, optional

Mix well.

PUMPKIN CHEESECAKE (From tasteofhome.com 9-19-20) 10-10-20

1 cup graham cracker crumbs
1 tbsp. sugar
1/4 cup butter, melted

Filling:

2 packages (8 oz.s each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 oz) solid-pack pumpkin
1 1/4 tsps. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt

Topping:

2 cups sour cream
2 tbsps. sugar
1 tsp. vanilla extract
12 to 16 pecan halves, chopped

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

KALE AND WHITE-BEAN STEW (From foodandwine.com 10-10-20) 10-17-20 Top of page

2 tablespoons cooking oil
1/4 lb. mild or hot sausages, casings removed
2 onions, chopped
3 cloves garlic, minced
1 lb. kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)
3 1/3 cups canned diced tomatoes with their juice (two 15 oz. cans)
1 1/4 tsps. salt
1/2 tsps. fresh-ground black pepper
4 cups drained and rinsed canned cannellini beans (two 19 oz. cans)

OVERNIGHT OATS (From Ox Yoke Inn) 10-17-20

1 cup quick oats
1 cup milk or almond milk
1 apple, shredded with peel
1 tbsp. plain or vanilla greek yogurt
1 tbsp. almond butter
1 tbsp. maple syrup
1 tsp. chia seeds
1 tsp. ground flax seeds
1/4 cup dried blueberries
1 scoop vanilla protein powder

Mix together. Cover and chill overnight.

GRIDDLED CHICKEN WITH WHITE WINE JUS (From foodandwine.com) 10-17-20

1 (2 1/2- to 3-pound) whole chicken
2 1/2 tsps. kosher salt, plus more to taste
3 tbsps. olive oil, divided
1 carrot, cut crosswise into quarters
1 celery stalk, cut crosswise into quarters
1 shallot, halved lengthwise
1/4 cup (2 oz.) dry white wine
1 1/2 cups chicken stock (such as Bare Bones Chicken Bone Broth)
1/2 tsp. black pepper
1 tbsp. cold unsalted butter
2 tbsps. finely chopped fresh flat-leaf parsley
1/2 tsp. fresh lemon juice
Cooked polenta

Remove and discard giblets from chicken. Place chicken, breast side up, on a clean work surface. Using a sharp knife, carefully cut on either side of the breastbone, cutting along the ribs to debone the breast halves without detaching them from the bird. Using kitchen shears, remove the backbone, separating the chicken into 2 halves. Discard ribs and breastbone; reserve backbone. Using a knife, remove the last 2 wing joints of each wing, leaving the first joint attached to the breast; reserve wing pieces. Sprinkle chicken halves all over with salt; set aside. Heat 1 tbsp. oil in a medium saucepan over medium-high. Add chicken wing pieces and backbone; cook, stirring occasionally, until browned, 8 to 10 minutes. Add carrot, celery, and shallot; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add wine; cook, scraping bottom of pan to loosen any browned bits, until liquid has almost completely reduced, 1 to 2 minutes. Add stock; bring to a boil over medium-high. Reduce heat to medium-low; cook, uncovered, until mixture reduces to about 3/4 cup, 25 to 30 minutes. Pour mixture through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard fat from strained stock mixture. While stock mixture reduces, heat remaining 2 tbsps. oil in a large (12-inch) cast-iron skillet over medium-high. Arrange chicken halves, skin sides down, in skillet. Sprinkle flesh sides of chicken evenly with pepper. Place a second heavy skillet on top of chicken; cook, undisturbed, until chicken is mostly opaque and skin edges are lightly browned, about 20 minutes. Remove top skillet from chicken; continue cooking, skin sides down, until skin is golden and releases from skillet, 5 to 8 minutes. Flip chicken halves; cook until a thermometer inserted in thickest portion of chicken just registers 155°, 1 to 4 minutes. Let rest 10 minutes (internal temperature will rise to 165°F). Return stock mixture to pan over medium-low. Add butter; cook, whisking constantly, until melted, about 2 minutes. Stir in parsley and lemon juice; season with salt to taste. Keep sauce warm over low until ready to serve. Serve chicken over cooked polenta with warm sauce. Chicken can be butchered and stock can be prepared and strained up to 1 day ahead.

MISSISSIPPI POT ROAST (2-9-19) 10-17-20

1 (3-4 pound) roast, your choice of cut
1 stick butter
1 pkg. au jus gravy mix (dry)
1 pkg. Hidden Valley Ranch dressing mix (dry)
Vegetables of choice

Divide all ingredients except vegetables in half. Put olive oil in instant pot and set to saute, let it warm. Sprinkle roast with salt and pepper. Sear meat in pot on all sides after cutting in
half, doing each side separately. Set aside. Glaze bottom of pot with 1 cup chicken stock while still on saute setting. Place half the roast in pot, cover with half a pkg. of each mix and
half the stick of butter. Top with other half of roast and repeat with mixes and butter. Fill pot with vegetables. Close lid and cook on desired setting until done.

MEATBALL MINESTRONE (10-3-20) 10-17-20

HEALTHY APPLE BREAD 10-17-20

3/4 cup whole wheat flour
3/4 cup white flour
3/4 tsp. baking soda
1/2 tsp. salt
2 tsps. cinnamon
3/4 cup unsweetened applesauce
1/3 cup white sugar
2 eggs, slightly beaten
2 cups peeled, diced apples
1/2 cup chopped nuts

Combine all ingredients. Pour into 3 small loaf pans sprayed with cooking spray. Sprinkle mixture with additional cinnamon and white sugar. Bake at 350 for 30-35 minutes. Cool 5-10 minutes. Remove from pans.

CHEESE BALL 10-24-20 Top of page

1 lb cream cheese, softened
minced onion

Place in mixing bowl. Add some dry ranch powder mix and WOR sauce. Blend. Place ball on platter and serve with crackers.

HOT TACO DIP 10-24-20

1-2 lbs. ground beef
taco seasoning

Cook and drain off fat. Add 50 oz. can refried beans. Place in baking dish. Let cool slightly.

cream cheese
green salsa

Mix together. Spread over beef mixture. Top with grated cheddar cheese. Place back in oven to melt cheese. Serve warm.

ITALIAN BEEF SANDWICHES 10-24-20

Thinly sliced deli beef
thinly sliced green peppers and onions
beef stock
Italian seasoning

Combine and simmer, then serve on hard rolls.

PULLED PORK SANDWICHES 10-24-20

Cook a pork butt in crockpot for 8 hours. Remove fat. shred and serve with bbq sauce on buns.

BACON WRAPPED SMOKIES 10-24-20

Wrap smokies in bacon. Secure with toothpick. Sprinkle with brown sugar and bake in oven until brown sugar caramelizes.

BUCKEYE HOT CHOCOLATE 10-24-20

Place 1 Reese's Peanut Butter Cup in the bottom of a cup. Pour in 12 oz. hot water. Add 2 pkgs. hot chocolate mix. Stir. Add
2 oz. Bailey's Irish Cream or favorite Bourbon. Top with cream. Microwave a teaspoon of peanut butter and drizzle over cream.

LINEBACKER LEMONADE 10-24-20

2 oz. Jameson Irish Whiskey
10 oz. lemonade
1 slice lemon

Mix and stir. Pour into glass filled with ice.

BOILERMAKER 10-24-20

tall glass of favorite beer
1 shot whiskey

Drop shot into beer and chug.

BRANDIED FRUIT 10-24-20

ripened fruit
sugar
Brandy

Wash fruit, remove skins, slice. 1/2 fill canning jar with Brandy. For each 2 cups fruit, add 1/3 cup sugar. Submerge fruit in jar and store in dark cupboard.

CHEESEBURGER SOUP (From tasteofhome.com) 10-31-20 Top of page

1/2 pound ground beef
4 tbsps. butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
1 3/4 lbs. (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1 1/2 cups whole milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tbsp. butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

MILK CHOCOLATE STUFFED JACK O’ LANTERN COOKIES (From forkly.com) 10-31-20

3 sticks (1 1/2 cups) salted butter, softened
1 1/4 cups light brown sugar, packed
1 tbsp. pure vanilla extract
2 eggs, at room temperature
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
12 oz. milk chocolate, melted

Cinnamon Sugar Coating

2 tbsps. salted butter
3 tbsps. cinnamon sugar

In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt, beat until combined and the dough forms a ball. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment lined baking sheet. Cut eyes and a mouth in half the cookies using a pairing knife or cookie cutter. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough. Preheat oven to 350°. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely. Add the butter to medium pot. Allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Brush the butter over the top half of the cookies and then sprinkle the cookies with cinnamon sugar. To assemble, spread the melted milk chocolate over the half of the cookies with no face. Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere. Cookies can be served immediately or let the chocolate firm up and store in an airtight container for up to 3 days.

HEALTHIER BROCCOLI CHICKEN CASSEROLE (From gimmesomeoven.com) 10-31-20

8 oz. uncooked pasta, any type will work
1 large head (or 1 lb.) of broccoli, cut into bite-sized florets, can use frozen
2 tbsps. butter or olive oil
1 small white onion, thinly sliced
8 oz. baby bella (cremini) mushrooms, thinly sliced
4 cloves garlic, minced
3 tbsps. flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 tsp. Dijon mustard
1/2 tsp. fine sea salt
1/4 tsp. freshly-cracked black pepper
2 cups (8 oz.) shredded sharp cheddar cheese, divided
2 cups diced (or shredded) cooked chicken

Heat oven to 400°. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside. Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through. Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed. In a large 9x13" baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer. Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty. Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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