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Two-Cheese Chicken And Broccoli Noodle Casserole
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- #44462
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound boneless skinless chicken breast halves
2 cups low-sodium chicken broth
1 cup skim milk
3 cups broccoli flowerets
2 tablespoons olive oil
2/3 cup all-purpose flour
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
salt and pepper, to taste
8 ounces egg noodles
directions
Preheat oven to 350 degrees F. Heat a nonstick saute pan over medium-high heat.
Saute the chicken breasts until cooked through, about 16 minutes. When the chicken is cool enough to handle, cut it into 3/4" chunks.
Bring the milk and broth to a boil, add the broccoli and cook for 2 minutes. Remove the broccoli and set aside; reserve the cooking liquid.
In a separate saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 3 minutes. Whisk in the reserved cooking liquid and simmer for 5 minutes. Stir in the cheeses. Add the nutmeg and season with salt and pepper.
Cook the noodles in a large pot of water until they are cooked, but still firm, drain and put in a large casserole dish. Add the chicken and broccoli to the casserole dish and pour in the sauce.
Bake the casserole in the oven for 20 minutes. Let the casserole stand at room temperature for 5 minutes before serving.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 26, 2007
The end product was okay in taste but definietly not worth the effort put into it. Adding the 2/3 cup flour to the heated 2 tablespoons of olive oil creates a playdough-like substance impossible to add to the chicken broth and milk without significant lumps. We had to ditch the instructions and make it up as we went. If you simply add a thickening agent to the chicken broth and milk combo then mix the sauce with all the cooked chicken, noodles, and brocoli before baking it is okay. But again, after dirtying way too many pots and pans this was not worth it.