The flavor combination of broccoli and cheese is one of my favorites and when you add tender chicken and a creamy, hearty sauce, this is one dish I can’t resist.

My chicken cheddar and broccoli casserole is made in the slow cooker. So on top of being one of my favorite comfort foods, it is also so convenient.

You simply let it cook all day, and then add the noodles and broccoli when you get home. By the time you set the table, it’s ready to serve.

It’s a one-pot meal, so even cleanup afterward is a breeze. And during this time of year, who couldn’t use that?

Belle’s Chicken Cheddar and Broccoli Casserole

1 1/2 lb. boneless skinless chicken thighs

1 onion, chopped

2 cups chicken broth

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon oregano

½ teaspoon salt

½ teaspoon pepper

3 cups fresh broccoli florets

1/2 pound egg noodles

2 tablespoons butter

1 cup shredded cheddar

½ cup shredded Parmesan

In the slow cooker, place the chicken and onions. In a bowl, combine the broth, heavy cream, garlic powder, oregano, salt and pepper. Pour over the chicken and then cover and cook on high for 3 ½ hours or low for 6 hours.

Stir in the broccoli and noodles, cover and cook until the noodles are tender — about 20 to 30 minutes more. Watch it closely so the noodles don’t get mushy. Stir in the butter and cheeses. Cover and cook just until the cheeses melt.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.