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Swiss Chicken Broccoli Noodle Bake
Rachel Kim

Swiss Chicken Broccoli Noodle Bake

Wide noodles, chicken and broccoli get a mild Swiss cheese sauce that feels like a complete diner special. The broccoli blanches with the pasta and stays bright. Dijon and Worcestershire add depth to the pale sauce without making it taste like either condiment.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 4 cups small broccoli florets
  • 4 cups cooked diced chicken
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded Swiss divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook noodles 2 minutes short of done, adding broccoli for the final 2 minutes; drain well.
  2. Melt butter, stir in flour for 1 minute, then whisk in milk, Dijon, Worcestershire, salt and pepper until thick.
  3. Remove from heat and stir in 2 1/2 cups Swiss.
  4. Fold in noodles, broccoli and chicken, spread in the dish and top with remaining cheese.
  5. Bake 25 to 30 minutes until bubbling. Rest 10 minutes.