Chicken and Broccoli Noodle Casserole

Chicken and Broccoli Noodle Casserole is certain to be a household crowd pleasure for weeknight dinner, even these with choosy palates.

Chicken and Broccoli Noodle Casserole

This dish is complete consolation meals! Shredded rooster breast and broccoli baked within the oven with egg noodles in a light-weight creamy sauce topped with toasted breadcrumbs. A easy dish the entire household will love, even the little ones!

Chicken and Broccoli Noodle Casserole

What I like about this casserole is that it’s cheap and straightforward to make forward. To make forward put together the casserole leaving the breadcrumbs off and refrigerate till you’re able to bake.


Swap the rooster for leftover turkey.
You can use rotisserie rooster breast and frozen broccoli to save lots of time.

Helpful tricks to save time and cash:

I purchase rooster breast in bulk as a result of it’s inexpensive. When I get house from the shop I separate the rooster inserting some in my fridge to make use of instantly, I take a portion and place them in freezer luggage to freeze for the longer term and I set two or three rooster breasts apart place them in my sluggish cooker to make shredded rooster. To accomplish that, I pour simply sufficient water over them to simply cowl and cook dinner it on low 4-6 hours. This gives you good shredded rooster to make use of in different recipes although out the week comparable to enchiladas, rooster salad, stuffed peppers, or no matter! A good way to save lots of time within the kitchen and solely takes a couple of minutes to prep.

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Chicken and Broccoli Noodle Casserole


313 Cals
27 Protein
31 Carbs
10 Fats

Prep Time: 10 minutes

Total Time: 50 minutes

Chicken and Broccoli Noodle Casserole is certain to be a household crowd pleasure for weeknight dinner, even these with choosy palates.

6 oz egg noodles, or no-yolk2 tsp oil4 cloves garlic, sliced skinny12 oz contemporary broccoli florets, chopped1 tbsp butter1 medium shallot, minced3 tbsp all objective flour1-3/4 cups rooster broth1 cup 1% milk12 oz cooked shredded rooster breast4 oz shredded diminished fats sharp cheddar, Sargentocooking spray3 tbsp shredded parmesan cheese2 tbsp seasoned breadcrumbs, I used complete wheat

Cook noodles in salted water till al dente, or barely under-cooked by 2 minutes. Set apart.

Meanwhile warmth oil in a big skillet. Add garlic and cook dinner on medium warmth till golden, about 1 minute.

Add the broccoli and a bit of salt, sauté and cowl the broccoli for about 3 minutes on medium warmth till the broccoli begins to melt. Set apart.

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

In a big pot, warmth butter over medium-low warmth, when melted add the shallot and cook dinner till gentle, 2-3 minutes.

Add the flour and a pinch of salt and stir properly, cooking a further 2-3 minutes on medium-low warmth. Slowly whisk within the rooster broth till properly mixed over medium warmth; whisk properly for 30 seconds, then add the milk and carry to a boil. Simmer on medium warmth, mixing often till it thickens (about 6-7 minutes).

Remove from warmth and add diminished fats sharp cheddar and 1 tablespoon of the parmesan cheese; combine properly till the cheese melts.

Add the shredded rooster, noodles and broccoli to the sauce and combine properly till evenly coated.

Pour right into a casserole dish and prime with Parmesan cheese and breadcrumbs.

Spray a bit of extra cooking spray on prime and bake for about 20 – 25 minutes. Place the casserole below the broiler a couple of minutes to get the crumbs crisp and golden (cautious to not burn). Divide in 6 equal parts.

Serving: 1-Sixth, Calories: 313kcal, Carbohydrates: 31g, Protein: 27g, Fat: 10g, Sodium: 256.5mg, Fiber: 4.5g, Sugar: 2.5g

Keywords: casserole recipes, rooster and broccoli, Kid Friendly

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