GROWN UP TUNA NOODLE CASSEROLE RECIPES

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CHICKEN AND BROCCOLI NOODLE CASSEROLE - SKINNYTASTE



Chicken and Broccoli Noodle Casserole - Skinnytaste image

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

Provided by Gina

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 14

6 oz egg noodles (or no-yolk)
2 tsp oil
4 cloves garlic (sliced thin)
12 oz fresh broccoli florets (chopped)
1 tbsp butter
1 medium shallot (minced)
3 tbsp all purpose flour
1-3/4 cups chicken broth
1 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 whole wheat)

Steps:

  • Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
  • Meanwhile 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.
  • Preheat the oven to 375°F. 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 shallot and cook until soft, 2-3 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 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). Divide in 6 equal portions.

Nutrition Facts : ServingSize 1 -6th, Calories 313 kcal, CarbohydrateContent 31 g, ProteinContent 27 g, FatContent 10 g, SodiumContent 256.5 mg, FiberContent 4.5 g, SugarContent 2.5 g

CHICKEN AND BROCCOLI NOODLE CASSEROLE - SKINNYTASTE



Chicken and Broccoli Noodle Casserole - Skinnytaste image

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

Provided by Gina

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 14

6 oz egg noodles (or no-yolk)
2 tsp oil
4 cloves garlic (sliced thin)
12 oz fresh broccoli florets (chopped)
1 tbsp butter
1 medium shallot (minced)
3 tbsp all purpose flour
1-3/4 cups chicken broth
1 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 whole wheat)

Steps:

  • Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
  • Meanwhile 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.
  • Preheat the oven to 375°F. 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 shallot and cook until soft, 2-3 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 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). Divide in 6 equal portions.

Nutrition Facts : ServingSize 1 -6th, Calories 313 kcal, CarbohydrateContent 31 g, ProteinContent 27 g, FatContent 10 g, SodiumContent 256.5 mg, FiberContent 4.5 g, SugarContent 2.5 g

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