Chicken and Broccoli Noodle Casserole

I don't know much about casseroles. My mom wasn't really into making them. We were more of a meat, starch and veggies as separate entities kind of family. But when Paul announced that he really loved broccoli I knew I needed more recipes that incorporate broccoli.
When I came across this recipes on Skinny Taste I knew I had to give it a try.

Chicken and Broccoli Noodle Casserole

 6 oz egg noodles
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
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs

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).

This is another recipe that I love to use the crockpot shredded chicken that I mentioned in my previous post. The hardest part of this recipe is making the cheese sauce. Once you get that trick down its a breeze. Its an easy, hearty, healthy and tasty weeknight meal.

If you had some non-broccoli fans in your house you might try swapping it out for some peas or green beans. Or maybe even spinach. Every vegetable tastes better smothered in a cheese sauce!

So ditch the cream of whatever casserole starter and cook up something fresh for your family and yourself!