Prep Time: 10 mins

Total Time: 50 mins

• 6 oz egg 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 chicken broth
• 1 cup 1% milk
• 12 oz cooked shredded chicken breast
• 4 oz shredded reduced fat sharp cheddar, Sargento
• cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp seasoned breadcrumbs, I used whole wheat

• Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.

• Meanwhile 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°F. 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 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). Divide in 6 equal portions.