Chicken au Gratin Casserole

Ingredients

• 2 tbsp (30 mL) softened butter
• 1 1/2 lb (750 g) boneless chicken breasts
• 1/3 cup (75 mL) dry white wine
• 1 1/2 cup (375 mL) chicken broth
• 1 tsp (5 mL) dried tarragon
• 2 whole cloves (optional)
• 1 onion, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 4 cups (1 L) tortiglioni (or any other short pasta)
• 2 cups (500 mL) broccoli florets
• 2 tbsp (30 mL) all-purpose flour
• 1/2 lb (250 g) Canadian Havarti* cheese, shredded
• 3/4 cup (200 mL) breadcrumbs

Preparation

1. Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides. Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper. Bring to a boil over high heat. Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender.
2. Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta. Drain and set aside. Remove the chicken from the casserole and cut into dice. Keep warm.
3. Mix together the second half of butter and the flour. Stir mixture into remaining juices in casserole. Bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in tortiglioni, broccoli and chicken dices.
4. Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs. Cook in the oven at 350 ºF (180 ºC) for 8 to 10 minutes, until golden brown. Serve hot.