Weeknight Chicken & Broccoli Casserole

Prepare this casserole in advance , wrap tightly, and freeze for up to 3 months. Just defrost in the fridge overnight and bake the next day at 375 degrees for 30 minutes or so.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  medium onion, chopped
• 3  tablespoons butter or 3  tablespoons margarine
• 1⁄4 cup all-purpose flour
• 1 1⁄2 cups chicken broth
• 3⁄4 cup milk
•  salt and pepper, to taste
• 6  ounces  wide egg noodles
• 5  cups  cooked chicken, shredded (about 1 1/2#)
• 1 (10 ounce) package frozen broccoli or 1 (10 ounce) package  italian style  frozen mixed vegetables, thawed
• 2  cups muenster cheese, shredded

Directions

1. Preheat oven to 400 degrees.
2. Grease a medium sized casserole dish, set aside.
3. Saute onion in butter for about 3 minutes.
4. Mix in flour.
5. Gradually stir in broth, combining well.
6. Gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes.
7. Stir in salt and pepper.
8. Remove from heat.
9. Bring 2 quarts of water to a boil.
10. Add egg noodles, and cook for 6 minutes.
11. Drain noodles well.
12. Spread noodles in the prepared baking dish.
13. Place chicken and broccoli over noodles.
14. Pour the sauce over the chicken and broccoli.
15. Sprinkle the cheese over the top.
16. Bake for 20 minutes, or until the cheese is nicely melted.