Chicken and Broccoli Noodle Casserole
1 medium onion or shallot, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup skim milk
salt and pepper, to taste
6 ounces smart taste pasta or no yolk wide egg noodles
5 cups cooked chicken, shredded (about 1 1/2#)
1 (10 ounce) package frozen broccoli or 1 (10 ounce) package italian style frozen mixed vegetables, thawed
2 cups muenster cheese, shredded (or whatever cheese you like)
Directions:
Preheat oven to 400 degrees.
Grease a medium sized casserole dish, set aside.
Saute onion in butter for about 3 minutes.
Mix in flour.
Gradually stir in broth, combining well.
Gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes.
Stir in salt and pepper.
Remove from heat.
Bring 2 quarts of water to a boil.
Add noodles, and cook for 6 minutes.
Drain noodles well.
Spread noodles in the prepared baking dish.
Place chicken and broccoli over noodles.
Pour the sauce over the chicken and broccoli.
Sprinkle the cheese over the top.
Bake for 20 minutes, or until the cheese is nicely melted.
Makes 8 servings 421 calories per serving
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