Technically it is my turn to have someone post their weight loss story today, but I had some miscommunication and it didn’t happen. Instead of someone’s story I am sharing another yummy recipe with you! Enjoy!

It is rare night in the Weiden household when everyone enjoys a meal. Usually one of us is not happy with dinner and usually it is my little Peanut. Sometimes I wonder how she survives since she is such a picky little eater.

I really never know what she is going to decide that she likes on any given day so it is trial and error, and it is exhausting. When we finally find a great tasting, healthy meal that we can all agree on it is like the Heavens open up and angels sing.

One day when I was perusing Skinnytaste’s recipes I found a yummy looking recipe for Chicken & Broccoli Noodle Casserole. I knew that Paige would not even want to try this but I was so wrong! She devoured it…after I picked out all of the broccoli, of course.

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
• 12 oz fresh broccoli florets, chopped
• 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
• 4 oz shredded reduced fat sharp cheddar (Sargento)
• cooking spray
• 3 tbsp shredded parmesan cheese
• 2 tbsp seasoned breadcrumbs (I used whole wheat)

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 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).

Check out Skinnytaste for some great step-by-step photos!

I really think that this is a fabulous recipe. We have added it to our monthly rotation. I would love for one of you to try it and tell me if you think it is as fab as we do! Here is a quick shortcut. We used canned shredded chicken. I know it sounds gross, but I promise that it is just as good. Also, it cuts down the prep time and that is always a plus in my house!

Do you have any tasty low-cal or low-ish calorie recipes that you would like me to try out, or you just want to share? Join our Flab to Fab group and join in on the conversations!