Chicken and Broccoli Noodle Casserole Recipe

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 for about 1 minute until golden.

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 degrees F. Lightly spray a 9×12-inch casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat. When melted, add the shallot and cook for about 2 to 3 minutes until soft.

Add the flour and a pinch of salt and stir well, cooking for about 2 to 3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for about 30 seconds.

Add the milk and bring to a boil. Simmer on medium heat, mixing occasionally for about 6-7 minutes until it thickens.

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 to 25 minutes. Place the casserole under the broiler for a few minutes to get the crumbs crisp and golden; be careful not to burn.