Description
Chicken and Broccoli Noodle Casserole is a family-friendly dish perfect for weeknight dinners or any night of the week!
Yield: 6servings | Serving Size: 1-6th
Ingredients
6ozegg noodles, or no-yolk
2tspoil
4clovesgarlic, sliced thin
12ozfresh broccoli florets, chopped
1tbspbutter
1medium shallot, minced
3tbspall purpose flour
1-3/4cupschicken broth
1cup1% milk
12ozcooked shredded chicken breast
4ozshredded reduced fat sharp cheddar, Sargento
cooking spray
3tbspshredded parmesan cheese
2tbspseasoned breadcrumbs, I used whole wheat
Instructions
- Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
- Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
- Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
- Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
- In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
- Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
- Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
- Spray a little more cooking spray on top and bake for about 20 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.
Last Step:
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