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°. 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). 313 calories per serving
Originally Submitted
3/21/2012
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