Broccoli Cheddar Chicken and Noodle Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  2 medium or 122g

• Chicken breast

  Broilers or fryers, meat only, raw

  ¾ lb or 340g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Pasta

  Corn, dry

  16 oz or 454g

• Broccoli

  Raw

  3 cup chopped or 273g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. 1. Preheat the oven to 425 F. 2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes. 3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. 4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over top of the casserole. 4. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil.
2. Recipe by: Tieghan Gerard (source: https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-noodle-casserole/)

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