Chicken Broccoli Noodle Casserole

I have been thinking about making this for quite sometime. It sounded hearty and filling on a work night when we get home and are ineditably starving! I roasted the chicken in the morning while we were getting ready for work so it was already to incorporate in the casserole when I got home.

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This recipe is from Skinny Taste, with my changes. Plus I don't stick to the low-fat ingredients like Gina does.

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6 oz egg noodles
2 tsp oil
3 cloves garlic, chopped
12 oz fresh broccoli florets, chopped
1 tbsp butter
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast - I used 2 bone-in, skin-on split breasts, roasted for 40 minutes at 350 degrees
4 oz shredded cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs

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

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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.

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Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

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In a large pot, heat butter over medium-low heat. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

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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).

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Remove from heat and add cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

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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 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (1-2 minutes).

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Source:khttp://www.skinnytaste.com

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