Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.
6ozegg noodles(or no-yolk)
12ozfresh broccoli florets(chopped)
3tbspall purpose flour
12ozcooked shredded chicken breast
4ozshredded reduced fat sharp cheddar(Sargento)
3tbspshredded parmesan cheese
2tbspseasoned breadcrumbs(I used 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 a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.