2 1/2cupsbroccolisteamed until tender crisp and then submerged in ice water
6Tbsp.flour or gluten free thickener eg. sweet rice flour3 Tbsp.
1/2tsp.oregano
1/2tsp.thyme
Salt and pepper to taste
3cupssodium reduced chicken or vegetable broth
1cup2 % milk
4oz.light cream cheeselarge diced
1cupaged cheddar cheesegrated
2tsp.hot sauce
Large pinch of cayenne
2pkgs. Tofu Shirataki Fettuccine noodlesdrained, rinsed and cooked per package directions
3cupscooked chickendiced
Topping
2Tbsp.butter
1/2cupaged shredded cheese
2/3cuppanko crumbsgluten free optional
Instructions
Butter a 9x12" dish and set aside. Add the 2 Tbsp. butter to a large saute pan and saute the onion and red peppers over medium heat until just tender and onions are transparent.
Preheat oven to 350F.
Stir in flour, thyme, oregano, cook for 1 min. Slowly add in the chicken broth and then milk, stirring constantly. Adjust seasoning with salt and pepper. Bring up to a simmer and cook for 2 min. or until thickened.
Remove from the heat and add the cream cheese and cheddar cheese and stir until melted. Stir in the cayenne and hot sauce. Again adjust seasoning with salt and pepper as needed. Add the cooked noodles, diced chicken, onions, red pepper and cooked broccoli. Pour into the prepared pan. Combine the topping ingredients and sprinkle over the casserole.
Bake for 30 min. or until top is golden brown and casserole is bubbling.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.