For this recipe, you will need 340 grams (12 ounces) (or 2 good sized chicken breasts) of cooked, shredded chicken. The chicken can be cooked ahead of time by boiling two chicken breasts in a pot of seasoned chicken broth for about 1 hour, or until the meat begins to fall apart.
Source
Ingredients
- 170 grams noodles
- 2 tsp oil
- 4 cloves garlic, sliced thin
- 340 grams fresh broccoli florets, chopped
- 14 grams butter
- 1 medium shallot, minced
- 15 grams all purpose flour
- ¼ tsp cyanne pepper
- 1-¾ cups fat free chicken broth
- 1 cup 1% milk
- 340 grams cooked shredded chicken breast
- 115 grams aged cheddar cheese
- cooking spray
- 25 grams shredded Parmesan cheese
- 30 grams breadcrumbs
Equipment
- 9 x 12 casserole dish
- Large skillet
- Large pot
Pre-heat
- Preheat the oven to 375°.
Preparation
- If needed, cook chicken breasts.
In a large pot:
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Wash pot for later use.
Next, 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.
- Lightly spray a 9 x 12 casserole dish with cooking spray.
In a large pot:
- Melt butter over medium-low heat
- 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
- Add the milk and bring to a boil.
- Simmer on medium heat, mixing occasionally until mixture thickens (about 6-7 minutes).
Remove from heat:
- Add cheddar cheese
- Cyanne pepper
- 1 tablespoon of the parmesan cheese
- Mix well until the cheese melts.
Combine all:
- Chicken
- Broccoli
- Sauce
Pour into casserole dish:
- Top with Parmesan cheese and breadcrumbs.
- Bake 20 to 25 minutes.