chicken · Dinners · Healthy and Delicious

Creamy Chicken & Broccoli Noodle Casserole

I have to say, I am falling in love hard with  This lady is some kind of genius.  I am trying recipe after recipe of hers, and so far, she has not steered me wrong. Tonight’s dinner of Chicken & Broccoli Noodle Casserole was another prime example of a dinner that was just as delicious and satisfying as any dinner loaded with fat and calories– but healthy, wholesome, and low-calorie.

It turns out, you can have a cheesy, creamy, chicken noodle casserole without using a can of cream of mushroom soup that is loaded with fat.  A delicious rue of chicken broth, flour, and 1% milk will create something that I dare say is even better.  Add a little low-fat cheddar cheese….

Even my 2 year old daughter cleaned her plate, including the broccoli.  Sure, we called it “Mac & Cheese with Chicken & Trees” (somehow calling it trees makes her eat broccoli) but she gobbled this up.

Exhibit A:

Adapted from

6 oz Ronzoni Smart taste noodles (or no-yolk)

2 tsp oil
4 cloves garlic, sliced thin
12 oz fresh broccoli florets, chopped

1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
2 chicken bouillion cubes
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs

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 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.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted 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; whisk well for 30 seconds, then add the milk and chicken bouillion and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). 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 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).


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