Hen and Broccoli Noodle Casserole is bound to be a household crowd pleasure for weeknight dinner, even these with choosy palates.
Hen 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!
What I really 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.
Variations:
- Swap the rooster for leftover turkey.
- You need to use rotisserie rooster breast and frozen broccoli to save lots of time.
Useful tricks to save money and time:
I purchase rooster breast in bulk as a result of it’s inexpensive. After I get residence from the shop I separate the rooster putting some in my fridge to make use of immediately, 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 take action, I pour simply sufficient water over them to simply cowl and prepare dinner it on low 4-6 hours. This gives you good shredded rooster to make use of in different recipes although out the week reminiscent of 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.
Hen and Broccoli Noodle Casserole
SP
Hen and Broccoli Noodle Casserole is bound to be a household crowd pleasure for weeknight dinner, even these with choosy palates.
- 6 oz egg noodles, or no-yolk
- 2 tsp oil
- 4 cloves garlic, sliced skinny
- 12 oz contemporary broccoli florets, chopped
- 1 tbsp butter
- 1 medium shallot, minced
- 3 tbsp all objective flour
- 1-3/4 cups rooster broth
- 1 cup 1% milk
- 12 oz cooked shredded rooster breast
- 4 oz shredded lowered fats sharp cheddar, Sargento
- cooking spray
- 3 tbsp shredded parmesan cheese
- 2 tbsp seasoned breadcrumbs, I used entire wheat
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Prepare dinner noodles in salted water till al dente, or barely under-cooked by 2 minutes. Put aside.
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In the meantime warmth oil in a big skillet. Add garlic and prepare dinner on medium warmth till golden, about 1 minute.
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Add the broccoli and a bit salt, sauté and canopy the broccoli for about 3 minutes on medium warmth till the broccoli begins to melt. Put aside.
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Preheat the oven to 375°F. Calmly spray a 9 x 12 casserole dish with cooking spray.
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In a big pot, warmth butter over medium-low warmth, when melted add the shallot and prepare dinner till gentle, 2-3 minutes.
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Add the flour and a pinch of salt and stir effectively, cooking an extra 2-3 minutes on medium-low warmth. Slowly whisk within the rooster broth till effectively mixed over medium warmth; whisk effectively for 30 seconds, then add the milk and convey to a boil. Simmer on medium warmth, mixing often till it thickens (about 6-7 minutes).
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Take away from warmth and add lowered fats sharp cheddar and 1 tablespoon of the parmesan cheese; combine effectively till the cheese melts.
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Add the shredded rooster, noodles and broccoli to the sauce and blend effectively till evenly coated.
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Pour right into a casserole dish and prime with Parmesan cheese and breadcrumbs.
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Spray a bit extra cooking spray on prime and bake for about 20 – 25 minutes. Place the casserole underneath 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, Energy: 313kcal, Carbohydrates: 31g, Protein: 27g, Fats: 10g, Sodium: 256.5mg, Fiber: 4.5g, Sugar: 2.5g
Key phrases: casserole recipes, rooster and broccoli, Child Pleasant