Ingredients:

  • 2 lbs Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1 Tbsp Olive oil
  • 1 tsp Smoked paprika
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper
  • 12 oz Wide egg noodles or medium pasta spirals
  • 1 lb Fresh or frozen broccoli florets, roughly bite-sized
  • 4 Tbsp Unsalted butter (divided)
  • 1 medium Shallot or small yellow onion, finely diced
  • 2 cloves Garlic, minced
  • ¼ cup All-purpose flour
  • 4 cups Whole milk, warmed slightly
  • 1 cup Chicken stock (low sodium)
  • 1 tsp Dijon mustard
  • ½ tsp Dried thyme
  • 8 oz Sharp Mature Cheddar cheese, freshly grated (divided)
  • 2 oz Gruyère or Swiss cheese, freshly grated
  • ½ cup Panko breadcrumbs
  • Salt and white pepper, to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Toss the chicken cubes with 1 Tbsp olive oil, smoked paprika, salt, and pepper. Sear the chicken in a large pan over medium-high heat until lightly browned and mostly cooked through (at least 165°F / 74°C). Remove the chicken and set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package directions (they should be very al dente). During the last 1-2 minutes of cooking, toss the broccoli florets into the boiling water with the noodles. Immediately drain the pasta and broccoli and rinse briefly with cold water to stop the cooking process. Set aside.
  3. Prepare the Mornay Sauce: In a heavy-bottomed saucepan, melt 4 Tbsp butter over medium heat. Add the diced shallot and cook until softened (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant. Whisk in the ¼ cup of flour and cook constantly for 1-2 minutes until a pale paste (roux) forms.
  4. Gradually whisk in the warm milk, ensuring the sauce remains smooth before adding more liquid. Once all the milk is incorporated, whisk in the chicken stock. Bring the sauce to a gentle simmer, whisking frequently until it thickens. Reduce heat to low, stir in the Dijon mustard and thyme.
  5. Remove the pan from the heat. Gradually stir in 6 oz of the grated Cheddar and all of the Gruyère until completely melted and smooth. Season generously with salt and white pepper.
  6. Assemble the Casserole: In a very large mixing bowl, gently combine the cooked chicken, the drained pasta/broccoli mixture, and the prepared cheese sauce. Stir carefully until everything is evenly coated. Pour the mixture into the prepared casserole dish, spreading it evenly.
  7. Prepare the Topping and Bake: In a small bowl, combine the ½ cup Panko breadcrumbs, 1 Tbsp melted butter, and the remaining 2 oz of grated Cheddar. Toss well until the crumbs are coated. Sprinkle the topping evenly over the casserole. Bake for 25–30 minutes, or until the topping is golden brown and the sauce is bubbling vigorously.
  8. Rest: Remove the casserole from the oven and let rest for 5 minutes before serving to allow the sauce to set up nicely.