Cheesy Chicken Broccoli Noodle Casserole
A delicious comforting chicken noodle casserole that is also lower in calories and gluten free.
Servings: 6 servings
Ingredients
- 2 Tbsp. butter plus more for dish
- 1 small onion diced
- 1 red pepper cut into 2" strips
- 2 1/2 cups broccoli steamed until tender crisp and then submerged in ice water
- 6 Tbsp. flour or gluten free thickener eg. sweet rice flour 3 Tbsp.
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- Salt and pepper to taste
- 3 cups sodium reduced chicken or vegetable broth
- 1 cup 2 % milk
- 4 oz. light cream cheese large diced
- 1 cup aged cheddar cheese grated
- 2 tsp. hot sauce
- Large pinch of cayenne
- 2 pkgs. Tofu Shirataki Fettuccine noodles drained, rinsed and cooked per package directions
- 3 cups cooked chicken diced
Topping
- 2 Tbsp. butter
- 1/2 cup aged shredded cheese
- 2/3 cup panko crumbs gluten 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.