Chicken and Broccoli Noodle Casserole
- 6 oz Ronzoni Smarttaste noodles (or no-yolk)
- 2 tsp oil
- 4 cloves garlic, sliced thin
- 12 oz fresh brocc. florets chooped and shred 1 zucchini
- 1 bunch green onions
- 3 tbsp all purpose flour
- 1-3/4 cups fat free chicken broth
- l cup 1% milk
- 12 oz cooked shredded chicken breast
- 4 oz shredded reduced fat sharp cheddar (Sargento)
- cooking spray
- 3 tbsp shredded Parmesan cheese
- 2 tbsp seasoned breadcrumbs (I used Italian bread crumbs)
- 1 tbsp butter
Cook noodles in salted water until al dente, or slightly undereooked 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, saute 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 green onions and cook until soft,
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)'