Here’s another casserole idea for you! This is more of a “classic” casserole. More like the kind that I grew up on. It’s got shredded chicken, broccoli, and noodles that are all covered in a slightly cheesy sauce. It’s topped with bread crumbs for a little crunch and texture of which I think that crispy top layer is most definitely my favorite part.
Can I just say that I love the fact that this casserole isn’t made with canned soup? The sauce somewhat resembles it, but the homemade version of the sauce is much tastier and it also yields better nutritional value. Yay! Plus it’s really not that hard to make.
I will say that this casserole isn’t going to “blow your socks off” with crazy flavor. It’s more mild in flavor, but is still super delicious. It’s great because it will please just about anyone since there isn’t anything weird or extreme in it. It’s just a fabulous comfort casserole without all the extra calories.
Also, this came together SUPER fast because I had already slow-cooked and shredded a big batch of chicken the day before I made this. I like to do this every-so-often so that I have shredded chicken on hand for fast dinners. The shredded chicken freezes well too, so this is a HUGE time saver for me.
I also saved the chicken broth from the slow cooker when I made that big batch of chicken and then I used it in this recipe. You totally do not have to do this, but I thought I would share this little tip because it’s obviously “free” broth and I think it tastes a little better than canned broth.
Here’s to making dinner easy, simple, healthy and fast . . . for all of those crazy days!
Fit Chicken, Broccoli and Noodle Casserole
Adapted from Skinny Taste
6 oz no-yolk noodles
2 teaspoons extra virgin olive oil
4 cloves garlic, minced
12 oz fresh broccoli florets, chopped
1 tablespoons light butter (I used Smart Balance)
1 medium shallot, minced
3 tablespoons all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar
3 tablespoons shredded parmesan cheese
2 tablespoons seasoned breadcrumbs (I used whole wheat)
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Heat oil in a large skillet. Add garlic and cook on medium heat until fragrant, about 30 seconds. 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°. Lightly spray a 9 x 13 casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat, when melted add the shallot andcook 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 7-10 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. 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).
Serves 6 (Easily)
Nutritional Information (Per Serving)
Fat: 8g (3.9g = Sat.)