CASSEROLE WITH CHICKEN AND BROCCOLI

CASSEROLE WITH CHICKEN AND BROCCOLI NOODLES

The Chicken and Broccoli Noodle Casserole will please even the most finicky eaters in your household.

You can’t go wrong with this meal! Toasted breadcrumbs are sprinkled on top of chicken breast and broccoli that have been cooked and roasted in the oven. Even the youngest members of the family will like this meal!

This dish is a favourite of mine because it’s affordable and simple to put up in advance. Prepare the casserole, omitting the breadcrumbs, and store it in the refrigerator until you’re ready to bake.

CASSEROLE WITH CHICKEN AND BROCCOLI

VARIATIONS:

 

  • Use leftover turkey instead of chicken.
  • You may save time by using rotisserie chicken and frozen broccoli.

 

TIPS FOR SAVING TIME AND MONEY, INCLUDING:

 

In order to save money, I buy large quantities of chicken breast. In the end, I split the chicken and put some in the fridge for immediate use, some into freezer bags for later, and a few into my slow cooker for shredded chicken. On accomplish this, I just cover them with water and set the slow cooker to low for 4-6 hours. You can use this shredded chicken in enchiladas, chicken salad, stuffed peppers, or any other recipe you can think of! An excellent time-saver that only requires a few minutes of prep work in the kitchen.

 

INGREDIENTS

 

A serving of six ounces of egg noodles or no-yolk egg noodles

  • 2 tbsp of oil
  • 4 thinly chopped garlic cloves
  • At least 12 ounces of chopped fresh broccoli.
  • At least 1 tablespoon of butter
  • One medium-sized shallot, chopped
  • A cup of all-purpose flour • 3 tablespoons
  • As much as 1-3/4 cup chicken broth
  • 1 cup of 1% milk
  • Cooked and shredded 12 ounces of breast meat
  • 4 oz shredded Sargento reduced fat sharp cheddar
  • nonstick frying spray
  • 3 tbsp of grated parmesan cheese per serving
  • Breadcrumbs: 2 tbsp, I used whole wheat, seasoned breadcrumbs

 

INSTRUCTIONS

 

Al dente or a little undercooked by 2 minutes is the ideal cooking time for noodles in salted water. Set away for later.

Meanwhile, in a large pan, heat the oil. Add garlic and sauté for approximately a minute on medium heat until it’s golden.

Toss in the broccoli and a pinch of salt; cook for 3 minutes over medium heat, stirring occasionally, until the broccoli starts to soften. Set away for a later time.

Pre-heat the oven to 375 degrees Fahrenheit. 4. Spray a 9-by-12-inch casserole dish with cooking spray and put it in the oven.

In a large saucepan, heat the butter over medium-low heat, and when melted, add the shallots and simmer until tender, about 2-3 minutes.

Stir in the flour and a bit of salt and simmer for another 2-3 minutes on medium-low heat, until the mixture thickens. Slowly whisk in the chicken broth, whisking for 30 seconds, then add the milk and bring to a boil. Simmer over medium heat, stirring periodically, until it reaches a thickening point (about 6-7 minutes).

Then, remove from the pan and stir in 1 spoonful of parmesan cheese and 1 tablespoon of reduced fat sharp cheddar.

When you’ve finished combining the sauce ingredients, it’s time to serve.

Add Parmesan cheese and breadcrumbs to a casserole dish before baking.

Bake for around 20 to 25 minutes, depending on the thickness of the crust. A few minutes under the broiler will make the crumbs crispy and golden brown (careful not to burn). Make six equal servings.

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