Instructions

1. 1

   In a pot of salted boiling water, cook the noodles until they are al dente, taking them off the heat about 2 minutes before they reach full doneness. Drain and set aside.

2. 2

   In the meantime, warm oil in a large skillet over medium heat. Add the minced garlic and sauté until it turns golden brown, which should take around 1 minute.

3. 3

   Toss in the broccoli along with a pinch of salt. Sauté the mixture, covering the skillet for approximately 3 minutes on medium heat, or until the broccoli starts to soften. Remove from heat and set aside.

4. 4

   Preheat your oven to 375°F (190°C). Lightly coat a 9 x 12-inch casserole dish with cooking spray.

5. 5

   In a large saucepan, melt butter over medium-low heat. Once melted, stir in the shallot and cook until it becomes tender, about 2-3 minutes.

6. 6

   Incorporate the flour and a small pinch of salt, stirring thoroughly, and continue to cook for an additional 2-3 minutes on medium-low heat. Gradually whisk in the chicken broth until fully combined over medium heat; whisk for 30 seconds, then add the milk and bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until the sauce thickens, which should take about 6-7 minutes.

7. 7

   Take the pot off the heat and add the reduced-fat sharp cheddar and 1 tablespoon of the Parmesan cheese; stir until the cheese has fully melted into the sauce.

8. 8

   Fold in the shredded chicken, cooked noodles, and sautéed broccoli into the cheese sauce, mixing until everything is evenly coated.

9. 9

   Transfer the mixture into the prepared casserole dish, then sprinkle the top with additional Parmesan cheese and breadcrumbs.

10. 10

    Lightly spray the top with more cooking spray and bake for approximately 20 to 25 minutes. For a finishing touch, place the casserole under the broiler for a few minutes to achieve a crispy, golden topping (watch closely to prevent burning). Slice into 6 equal servings.

Nutrition Information