Wagon Wheels Pasta and Cheese With Chicken and Broccoli

Paula Deen

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 1⁄4 cup butter
• 1  boneless skinless chicken breast, cut into 1/2 inch pieces
• 1 1⁄4 teaspoons salt, divided
• 1⁄2 cup all-purpose flour
• 4 1⁄2 cups  whole milk
• 2  cups  shredded cheddar cheese
• 1  cup  shredded swiss cheese
• 1  cup  shredded mozzarella cheese
• 1 (10 ounce) package  frozen chopped broccoli, thawed and drained (I use fresh cooked chopped broccoli)
• 1 (16 ounce) box  mini wheels pasta, cooked and kept warm
• 1  cup panko breadcrumbs
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 350°; spray 12 (1 cup) ovenproof ramekins with nonstick cooking spray.
2. In a large skillet, heat 1/4 cup butter over med-high heat until melted and hot.
3. Sprinkle chicken with 1/4 teaspoon salt; add chicken to skillet and cook for 3-4 minutes, stirring occasionally, or until cooked through.
4. Add flour and remaining 1 teaspoon salt; cook, stirring constantly, for 2 minutes or until blended and smooth.
5. Gradually stir in milk.
6. Cook, stirring occasionally, for 5-6 minutes or until mixture is slightly thickened.
7. Add cheese, stirring until melted and smooth.
8. Stir in broccoli.
9. Add cooked pasta to cheese mixture, stirring gently until well blended.
10. Spoon mixture into prepared baking dishes.
11. In a small bowl, combine panko and melted butter.
12. Sprinkle over casseroles; bake 15-20 minutes or until hot and bubbly.
13. Let stand to cool slightly before serving.