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Chicken and Broccoli Noodle Casserole Recipe

   
 

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     Chicken and Broccoli Noodle Casserole

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6

Ingredients
6 oz Ronzoni Smart taste 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 fat free chicken broth
1 cup 1% milk
 
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs

Instructions
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside. 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 degrees. 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).


Originally Submitted
3/9/2012





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