Chicken Noodle Casserole Recipe

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• 3 tablespoons vegetable oil
  Ingredient note

  Source: 2-3 tablespoons vegetable oil; upper source range endpoint used for shopping.
• 1 1/4 lb boneless skinless chicken breasts cut in bite size pieces
  Ingredient note

  Source: 1 1/4 lb. boneless skinless chicken breasts cut in bite size pieces
• 8 ounces wide egg noodles
  Ingredient note

  Source: 8 ounces wide egg noodles
• 1 each medium onion chopped
  Ingredient note

  Source: 1 medium onion chopped
• 2 each carrots peeled and chopped
  Ingredient note

  Source: 2 carrots peeled and chopped
• 3 cloves garlic minced
  Ingredient note

  Source: 3 cloves garlic minced
• 3 tablespoons butter
  Ingredient note

  Source: 3 tablespoons butter
• 3 tablespoons all purpose flour
  Ingredient note

  Source: 3 tablespoons all purpose flour
• 2 ½ cups chicken broth low sodium
  Ingredient note

  Source: 2 ½ cups chicken broth low sodium
• 3/4 cup whole or 2% milk
  Ingredient note

  Source: 3/4 cup whole or 2% milk
• ½ teaspoon poultry seasoning
  Ingredient note

  Source: ½ teaspoon poultry seasoning
• ¼ teaspoon fresh ground black pepper
  Ingredient note

  Source: ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon nutmeg
  Ingredient note

  Source: ⅛ teaspoon nutmeg
• As Needed Salt
  Ingredient note

  Source seasoning: Salt to taste
• 1 each crown broccoli steamed and chopped
  Ingredient note

  Source: 1 crown broccoli steamed and chopped
• 1 cup cheddar cheese
  Ingredient note

  Source: 1 cup cheddar cheese
• 2 tablespoons melted butter
  Ingredient note

  Source: 2 tablespoons melted butter
• ⅔ cup breadcrumbs
  Ingredient note

  Source: ⅔ cup breadcrumbs

1. Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
2. Heat 2 tablespoons oil in large pot over medium heat. Brown chicken on both sides. Plate it and set it aside for a little bit.
3. Meanwhile cook the egg noodles according to package instructions and drain well.
4. If necessary add remaining tablespoon oil to the pot that you cooked the chicken in. Add the onions and carrots cooking until the onions are soft; approximately 7 minutes. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Plate the veggies and set them aside.
5. Melt the butter in the pot over medium low heat. Whisk in the flour and continue cooking for 2-3 minutes while whisking. Slowly whisk in the chicken broth and milk alternating between the two. Whisk in the poultry seasoning, black pepper, and nutmeg. Continue cooking until smooth and slightly thickened. Season with salt and pepper to taste.
6. Meanwhile steam the broccoli in the microwave for 2-2 1/2 minutes. Add the cooked chicken, cooked veggies, cooked egg noodles, and broccoli to the chicken sauce and stir gently to coat. Spoon into a 9x13 inch casserole dish, top with half the shredded cheese. Combine the melted butter and breadcrumbs and sprinkle over the cheese. Then top with the remaining shredded cheese. Bake for 15-20 minutes or until the cheese is melted and the casserole is lightly browned.