- Andrea Tavares
MARIA’S WEEKLY RECIPE: CHICKEN AND BROCCOLI NOODLE CASSEROLE
1 square: 313 Cals
Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.
6 oz egg noodles, or no-yolk
2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar, Sargento
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs, whole wheat!
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 for a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.