Ingredients:

  • 12 oz Dried Medium Egg Noodles
  • 4 cups Cooked Chicken (shredded)
  • 4 cups Fresh Broccoli Florets
  • 1 tbsp Olive Oil
  • 2 cloves Garlic (minced)
  • 4 tbsp Unsalted Butter (for roux)
  • 4 tbsp All-Purpose Flour
  • 3 cups Whole Milk (lukewarm)
  • 1/2 cup Chicken Stock (low sodium)
  • 2 cups Mature Cheddar Cheese (grated)
  • 1 tsp Dijon Mustard
  • Pinch Freshly Grated Nutmeg
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Parmesan Cheese (grated)
  • 2 tbsp Unsalted Butter (melted, for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Blanch the Broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and cook for exactly 2 minutes (par-boiling). Immediately drain and plunge into ice water (or rinse under very cold water) to stop the cooking. Set aside.
  3. Cook the Noodles: Cook the egg noodles according to package directions, but shave off 2 minutes from the suggested cooking time. They should be very al dente. Drain well.
  4. Sauté Aromatics: In a large saucepan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Do not allow the garlic to brown. Remove the pan from the heat and set the garlic aside.
  5. Make the Roux: Return the saucepan to medium heat. Add the 4 tbsp butter and melt completely. Whisk in the 4 tbsp flour until a smooth paste forms (the roux). Cook for 1-2 minutes, stirring constantly, until the roux smells slightly nutty.
  6. Create the Béchamel: Gradually whisk in the lukewarm milk, a little at a time, ensuring each addition is fully incorporated. Bring the sauce to a gentle simmer, whisking frequently, until it has thickened enough to coat the back of a spoon (about 5-7 minutes).
  7. Finish the Mornay: Remove the saucepan from the heat. Stir in the shredded Cheddar cheese, Dijon mustard, nutmeg, and the reserved sautéed garlic. Whisk until the cheese is completely melted and the sauce is smooth. Season generously with salt and pepper. If the sauce is too thick, whisk in a tablespoon of the chicken stock at a time until the desired thick but pourable consistency is reached.
  8. Combine the Filling: In a very large mixing bowl, gently combine the slightly undercooked noodles, the shredded chicken, and the blanched broccoli. Pour the Mornay sauce over the mixture and fold everything together carefully until evenly coated.
  9. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 2 tbsp melted butter. Toss until the breadcrumbs are evenly coated. Transfer the casserole mixture to the prepared baking dish and sprinkle the topping evenly over the top.
  10. Bake: Bake for 25 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown. Remove from the oven and let the casserole rest for 10 minutes before serving.