Chicken Noodle Casserole with Broccoli

Ingredients

• 400 g whole wheat noodles
• Salt
• 500 g broccoli
• 400 g chicken breast fillet
• 1 tbsp Olive Oil
• Pepper
• 50 g Parmesan
• 4 tbsp butter
• 2 tbsp spelt whole wheat flour
• 400 ml milk (3.5% fat)
• 2 sprigs sage
• 2 slices whole grain toast

Instructions

1. 1.

   Cook noodles according to package instructions in plenty of boiling salted water until al dente, then drain and set aside.

2. 2.

   Clean and wash broccoli, cut into small florets. Blanch florets for 3 minutes in boiling salted water, then drain and shock with cold water.

3. 3.

   Rinse chicken breast fillets under cold water, pat dry, and slice into strips or cubes. Heat olive oil in a pan. Add chicken and sear for 2–3 minutes over high heat. Season with salt and pepper, then remove from the pan.

4. 4.

   Grate parmesan. Melt 2 tbsp butter in a small saucepan over medium heat. Stir in flour and toast briefly. Whisk in milk, bring to a boil, and simmer for about 2–3 minutes until thickened. Remove from heat. Stir in parmesan and season with a little salt and pepper. Wash sage, dry, shake off excess water, and cut leaves into fine strips.

5. 5.

   Combine noodles, broccoli, chicken, and sage in a baking dish. Pour sauce over the top. Drain toast bread and crumble it. Melt remaining butter in a pan over medium heat, mix in crumbled toast, and spread on top of the casserole.

6. 6.

   Bake in a preheated oven at 180 °C (or fan‑forced 160 °C; gas: level 2–3) for about 25 minutes until golden brown. Serve warm.