Step 1

Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.

Step 2

Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.

Step 3

Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Step 4

Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.

Step 5

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.

Step 6

Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).

Step 7

Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.

Step 8

Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Step 9

Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.

Step 10

Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.