Cheesy Chicken & Broccoli Casserole

• 2 large broccoli crowns, chopped
• 2 chicken breasts, diced
• 4 slices bacon, diced
• 1 head garlic
• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 1/2 cups low fat milk
• 1/2 cup low fat sour cream
• 2 cups cooked whole wheat pasta
• 8 ounces extra-sharp cheddar cheese

Instructions

• Pre-heat the oven to 400*
• Cut the top off the head of garlic, remove the extra papery skin, and place on a square of aluminum foil. Drizzle with olive oil and wrap with the foil. Bake for about 30 minutes until the cloves are soft. Set aside.
• Lower the oven temperature to 350*.
• Fry the diced bacon until crispy, then add the chicken and cook until lightly browned on the outside.
• Add the broccoli to the pan, stir well, then put the chicken, bacon, and broccoli in a large casserole dish. Top with the noodles and stir lightly.
• Melt the butter in the same frying pan. Whisk in the flour to form a roux and stir until “blonde” or lightly browned.
• Add the milk and stir well.
• Lower the heat to medium and slowly simmer until thickened. Add two cloves of garlic from the head of roasted garlic and smash with the whisk.
• Add 3/4 of the cheddar cheese and whisk until melted.
• Add the sour cream to this mixture and stir well.
• Pour the cheese sauce over the top of the casserole and top with remaining cheese.
• Bake until brown and bubbly.