Cheesy Chicken Broccoli Noodle Casserole

So cheesy.  

Did you say noodles?  Why yes I did.  But Kelly, how can that be?  Low carbers can't eat pasta.  Introducing.....tofu shiritaki noodles!  Now you all know that I have a policy against using weird ingredients in recipes.  Nothing makes me more frustrated than opening a low carb cook book and finding lots of strange ingredients that you would not find in a normal kitchen.  I strongly believe that tofu noodles do not fall into the weird ingredient category because they sell them in lots of regular grocery stores.  They will be in the produce section with the tofu and other vegetarian products.  If you are unlucky like me and they don't sell them at your regular grocery, you can definitely get them at an organic or health food store.  When I lived in North Carolina I used to buy them at Harris Teeter.  Or, at Earth Fare you can actually order a whole case and that comes with a sweet discount.  I shop at the Giant now and they don't have them, but I was able to find them at Mom's Organic Market.  They come packed in water and ready to eat.  

Ingredients

1 package Tofu Shirataki noodles

8 ounces chicken broth

1 pound boneless skinless chicken breasts

2 broccoli crowns (about 2 cups chopped)

1 C heavy whipping cream

1/2 C mayonnaise

2 teaspoons mustard powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 C shredded cheddar or other cheese blend

Directions

1. Cut open the package of noodles.  Empty the contents into a colander in the sink.  Rinse noodles with lukewarm water for 30 seconds.  
2. Add noodles to a large pan.  (Pan should be deep enough to hold all of the ingredients.)  Pour chicken broth over noodles.  
3. Cut chicken into bite size pieces and layer over noodles and chicken broth.  
4. Cut broccoli into bite size pieces and later over noodles and chicken.  
5. Add cream, mayonnaise, dry mustard, garlic powder, salt, and pepper to a medium bowl and whisk together.  
6. Pour cream mixture into pan over noodles, chicken, and broccoli.  
7. Bring the ingredients to a simmer over medium high.  
8. Once ingredients in pan are bubbling, reduce heat to low.  Cover pan with a lid or foil.  Simmer for 18 minutes, stirring occasionally.  This should be long enough to cook the chicken and the broccoli.  
9. Turn on the oven broiler to high.  It should preheat while ingredients are cooking.  
10. After chicken is cooked, add ingredients to an oven safe dish.  Broilers cook really hot, so I highly recommend Pyrex or a thick metal pan.  
11. Cover ingredients with cheese.  Make sure that cheese covers entire surface of the casserole.  I like cheddar for this recipe, but you could substitute Jack or Swiss if you prefer.
12. Place casserole in oven on the middle rack.  It only needs to sit under the broiler about 5 minutes, or until top is browned and bubbly.  
13. Let cool for 10 minutes before serving.  Serve with Texas Pete if desired.  

Notes

Tofu noodles only have 4 carbs for the entire pack so if you want a thicker casserole you can use two packs of noodles.  

If you like spicy you might add some crushed red pepper, cayenne, or hot sauce to the mixture before you simmer.  I personally like Texas Pete with cream based recipes.  

Most any type of cheese is fine except for American singles.  They won't survive the broiler.  

I actually made the first part of this recipe when I got home from work today and covered with foil.  Awesome boyfriend added cheese and stuck it in the oven at 375 for 30 minutes while I was at my guitar lesson, and it was ready when I got home.  I think you could even make it a day ahead and refrigerate.  If you do this make sure that the casserole gets heated all the way through.  

These are another one of my secret weapons.  You will see them popping
up in lots of my recipes.  Mac and cheese coming soon!

Tofu noodles are yum.  

Noodles, broth, chicken, and broccoli layered in the pan.  

All ingredients cooking over medium high.  Make sure you stir
 occasionally to keep the noodles from sticking.