Recipes:
# Chicken & Broccoli Casserole
## INGREDIENTS
1 medium onion, chopped
3 tablespoons butter or margarine
¼ cup all-purpose flour
1½ cups chicken broth
½ cup milk
Salt and pepper
6 ounces wide egg noodles
5 cups shredded cooked chicken (about 1 pound)
1 (10-ounce) package frozen chopped broccoli, thawed
2 cups shredded Muenster or Cheddar cheese (8 ounces)
**SERVES 6**
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## Make Ahead
Prepare the casserole in advance; wrap tightly and freeze for up to 3 months. Defrost in the refrigerator overnight. Bake at 375°F for 30 minutes.
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## VARIATION
Use your favorite vegetable in this casserole. Try frozen Italian-style mixed vegetables for variety.
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### 1
Preheat oven to 400°F. Grease a medium-size casserole dish; set aside. Sauté onion in butter over medium heat for 3 minutes. Mix in flour. Gradually stir in broth, combining well.
### 2
Gradually add milk to saucepan. Cook, stirring continually, until thickened, about 5 minutes. Stir in salt and pepper to taste.
### 3
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.
### 4
Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake for 30 minutes or until cheese melts.
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## Make It Quicker
• 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.
