Chicken and Broccoli Noodle Casserole

Have you ever been cooking something and then sample your creation before it's done? I think most cooks do. But, have you ever kept sampling and then had to make yourself stop because if you didn't, there wouldn't be any dinner? That's what happened with me while I was making this dish. I couldn't stop licking the bowl after I poured out the sauce. Maybe it was pregnancy hormones, or maybe it was just that good. Seriously, you need to make this!

Chicken and Broccoli Noodle Casserole
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.7 mg (without salt)

Ingredients:

6 oz Ronzoni Smart taste noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced thin (I always used chopped garlic)
12 oz fresh broccoli florets, chopped (I used frozen broccoli, cooked)
1 tbsp butter
1 medium shallot, minced
3 tbsp all purpose flour
1-3/4 cups fat free chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast (I used canned chicken)
4 oz shredded reduced fat sharp cheddar
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used panko bread crumbs cuz that's what I had)

Directions:

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 andcook 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).

The reasoning behind my lack of postings...

is because I'm pregnant! Sorry, I get extreme morning sickness and food is never my friend for the first few months. Although, I did make a killer chicken, broccoli, noodle casserole the other night that was so good! Hopefully, things will pick back up soon!

Jana

Skillet Scramble

Maybe it's because I never get a good healthy breakfast, but I gobbled this Skillet Scramble up! Not only is it tasty, but it's beautiful with all the colors in it. This would make a wonderful breakfast or dinner for a hungry family!

Skillet Scramble (based off this recipe)

Ingredients:
1 tablespoon olive oil

1 (13 oz) package turkey sausage, diced
4 medium russet potatoes, peeled and diced
2 green bell peppers, diced
1 red bell pepper, diced

1 yellow bell pepper, diced
6 eggs, beaten

salt and pepper to taste

Directions:
1. Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside.
2. Place the potatoes, green peppers, yellow peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve with salt and pepper.

Honey Lime Enchiladas

Maybe I should rename my blog to the following: ilovemelskitchencafesomuch! I am always amazed that her recipes go above and beyond my expectations EVERY SINGLE TIME. My favorite Mexican food is enchiladas. I've always loved the filling on the inside and beans and rice on the side. However, my husband would prefer a plethora of other choices before settling on enchiladas. That said, this blew him out of the water. He loved them and I was impressed at the intense but delicious flavor.

Honey Lime Enchiladas by Mel's Kitchen Cafe

INGREDIENTS:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream 

DIRECTIONS:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

My before picture looked awesome- the after pic is OK but I didn't have anymore daylight. So here ya go:

Broccoli Cheddar Chicken Crescent Braid

I've always wanted to try a food braid... they look awesome! Most people would call it comfort food but I never tried something like this growing up. However, I can see where they are coming from, fluffy pastry crust, chicken, and broccoli; all the basic ingredients for a successful dinner. It will certainly go my Perfect Dinner Project blog because we liked it!

Broccoli Cheddar Chicken Crescent Braid

Ingredients:
2 cans Pillsbury Original Crescent Rolls
2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
1/2 cup light mayonnaise
1 egg yolk
fresh rosemary

Instructions
Preheat oven to 375 degrees F
On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise
Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 28 – 30 minutes until golden brown.

Enjoy!