Chicken and Broccoli Noodle Casserole
User Reviews
4.7
Chicken and Broccoli Noodle Casserole
Description
The recipe begins with cooking egg noodles just shy of al dente to finish baking perfectly in the casserole. Broccoli is sautéed with garlic until just softened but still bright green. A roux is made from butter, flour, and shallots, to which chicken broth and milk are gradually added and brought to a gentle boil until it thickens into a creamy cheese sauce. Sharp cheddar and Parmesan cheeses add tangy richness and depth.
The cooked shredded chicken is stirred with the sauce, noodles, and broccoli to create a layered casserole assembled in a greased dish. A topping of seasoned breadcrumbs mixed with additional Parmesan and sprayed with cooking spray gives a crisp, toasted finish after baking at 375°F.
This dish serves well as a filling main course and provides a balance of protein, vegetables, and comforting carbs. The garlic and cheese flavors complement the tender textures, making it suitable for family dinners or meal prepping.
Ingredients
- 6 oz egg noodles (or no-yolk)
- 2 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic (sliced thin)
- 12 oz broccoli chopped, fresh florets
- 1 tbsp butter
- 1 shallot minced, medium
- 3 tbsp all-purpose flour
- 1-3/4 cups chicken broth
- 1 cup milk 1% fat
- 12 oz chicken breast cooked shredded
- 4 oz cheddar cheese Sargento, shredded, reduced fat, sharp
- cooking spray
- 3 tbsp Parmesan Cheese shredded
- 2 tbsp seasoned 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1-6th | |
| Calories | 313kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Sodium | 256.5mg | 11% |
| Fiber | 4.5g | 18% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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