Meals Matter

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Contributed By: mcsellak
Easy Everyday Cooking

Everyone loves this recipe!

Ingredients

1 Medium onion, chopped

3 tbsp Butter or margarine

1/4 cup All-purpose flour

1-1/2 cups Chicken broth

3/4 cup Milk

Salt and Pepper

6 oz Wide egg noodles

5 cups Shredded cooked chicken (about 1 lb.)

1 (10 oz. ) package frozen, chopped broccoli, thawed

2 cups Shredded Muenster or Cheddar cheese (8 oz.)

Preparation

Preheat oven to 400 degrees. Grease a medium size casserole dish; set aside. Saute onion in butter over medium heat for 3 minutes. Mix in flour. Gradually stir in broth, combining well.

Gradually add milk to saucepan. Cook, stirring continually, until thickened, about 5 minutes. Stir in salt and pepper to taste.

Bring 2 quarts of water to a boil. Add noodles and cook for 6 minutes. Drain noodles well. Spread noodles in prepared baking dish. Place chicken and broccoli over noodles.

Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake for 20 minutes or until cheese melts.

Cook's Notes

Make Ahead: Prepare the casserole in advance, wrap tightly and freeze for up to 3 months. Defrost in the refridgerator overnight. Bake at 375 degrees for 30 minutes.
"Individual mini casseroles are perfect when you want a quick meal just for one. Prepare as recipe directs but use single-serving dishes and reduce baking time to about 15 minutes."

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