Chicken and Broccoli Noodle Casserole

Chicken and Broccoli Noodle Casserole is sure to be a family midweek dinner treat, even for those with picky palates.

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Chicken and broccoli noodle casserole

This dish is an absolute feel-good meal! Oven-baked chicken breast and broccoli with egg noodles in a light creamy sauce with toasted breadcrumbs. A simple dish that the whole family will love, even the little ones!

What I love about this casserole is that it's inexpensive and easy to make. Move forward Prepare the casserole, skipping the breadcrumbs and refrigerating until baked.

Variations:

Swap the chicken for leftover turkey.
You can use rotisserie chicken breasts and frozen broccoli to save time.

Helpful tips to save time and money:

I buy chicken breasts in bulk because it's cheaper. When I get home from the store I separate the chicken and put something in my fridge to use right away, I take a serving and put it in freezer bags to freeze for future use, and set aside two or three chicken breasts and put them in my slow cooker to make shredded chicken. To do this, I pour just enough water over them to just cover them and cook them on low for 4-6 hours. That way, you get perfect chicken to use in other recipes of the week, such as: B. enchiladas, chicken salad, stuffed peppers or whatever! A great way to save time in the kitchen and it only takes a few minutes to cook.

Pasta broccoli and chicken

baked noodles broccoli and chicken Chicken and broccoli casserole family-friendly casserole

Chicken and broccoli noodle casserole

313 Calories
27 protein
31 carbohydrates
10 Fats

Preparation time: 10 Minutes

Total time: 50 Minutes

Chicken and Broccoli Noodle Casserole is sure to be a family midweek dinner treat, even for those with picky palates.

6th ounce Egg noodles, or no egg yolk
2 teaspoon oil
4th Cloves garlic, thinly sliced
12th ounce fresh broccoli florets, chopped
1 tablespoon butter
1 medium shallot, chopped
3 tablespoon All-purpose flour
1-3 / 4 cups chicken soup
1 Cup 1% milk
12th ounce cooked grated chicken breast
4th ounce shredded spicy cheddar with reduced fat content, Sargento
Cooking spray
3 tablespoon grated parmesan cheese
2 tablespoon seasoned breadcrumbs, I used whole grains

Cook the pasta in salted water until al dente or simmer gently for 2 minutes. Put aside.
Meanwhile, heat the oil in a large pan. Add garlic and fry until golden brown over medium heat for about 1 minute.
Add the broccoli and a little salt, fry and cover over a medium heat for about 3 minutes, until the broccoli is soft. Put aside.
Preheat the oven to 375 ° F. Lightly spray a 9 x 12 baking dish with cooking spray.
In a large saucepan, heat the butter over medium-low heat when it has melted, add the shallot and cook for 2-3 minutes until tender.
Add the flour and a pinch of salt, stir well and cook over medium heat for another 2-3 minutes. Slowly stir in the chicken broth until well blended over medium heat; Whisk well for 30 seconds, then add the milk and bring to the boil. Simmer over medium heat, stirring occasionally, until it thickens (about 6-7 minutes).
Remove from heat and add spicy reduced-fat cheddar cheese and 1 tablespoon of parmesan cheese; Mix well until the cheese melts.
Add the shredded chicken, pasta, and broccoli to the sauce and mix well until an even coating is formed.
Put in a baking dish and top with parmesan and breadcrumbs.
Spray some more cooking spray over it and bake for about 20-25 minutes. Place the casserole under the grill for a few minutes so that the crumbs turn out crispy and golden (be careful not to burn them). Divide into 6 equal portions.

Portion: 1-6., Calories: 313kcal, Carbohydrates: 31G, Protein: 27G, Fat: 10G, Sodium: 256.5mg, Fiber: 4.5G, Sugar: 2.5G

Keywords: Casserole recipes, chicken and broccoli, kid friendly