Ingredients
1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced2 tablespoons fresh thyme¼ cup flour2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions1 cup milk,2%1 pound boneless, skinless chicken breast, cubed4 ounce container sundried tomatoes12 ounce penne, prepared according to package directions1 (12 ounce) bag frozen #broccoli florets¾ cup bread crumbs2 tablespoons Wildtree Natural Butter Flavored Oil
To order Wildtree products please visithttp://www.mywildtree.com/kellycalton
Interested in joining a white hot business? Wildtree will have 65% of their products certified ?#?glutenfree? and 88% of their products certified#organic? by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95!
https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229
Method of Preparation
Preheat oven to 400° degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and thyme cook until softened and beginning to brown, about five minutes. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about one minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about six to seven minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about fifteen minutes. Serve immediately.
1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced2 tablespoons fresh thyme¼ cup flour2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions1 cup milk,2%1 pound boneless, skinless chicken breast, cubed4 ounce container sundried tomatoes12 ounce penne, prepared according to package directions1 (12 ounce) bag frozen #broccoli florets¾ cup bread crumbs2 tablespoons Wildtree Natural Butter Flavored Oil
To order Wildtree products please visithttp://www.mywildtree.com/kellycalton
Interested in joining a white hot business? Wildtree will have 65% of their products certified ?#?glutenfree? and 88% of their products certified#organic? by the end of the year! Check out my FAQ's to learn more on how you can join this amazing business for $49.95!
https://www.facebook.com/notes/wildtree-with-kelly-calton/faqs-on-joining-wildtree/583740365039229
Method of Preparation
Preheat oven to 400° degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and thyme cook until softened and beginning to brown, about five minutes. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about one minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about six to seven minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about fifteen minutes. Serve immediately.
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