Broccoli-Noodle Casserole

Broccoli-Noodle Casserole
adapted from Culinary in the Desert

Ingredients:
1 tablespoon olive oil
2 skinless boneless chicken breast halves, cubed
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon fresh nutmeg, grated
freshly ground black pepper, to taste
1 cup cottage cheese
6 ounces whole wheat noodles, cooked and drained
12 ounces fresh broccoli florets, blanched and coarsely chopped
4 ounces sharp white cheddar cheese, freshly grated
3 tablespoons Parmesan cheese, freshly grated
Cooking Spray

Directions:
1. Preheat oven to 350
2. In a medium saucepan, heat oil over medium heat. Add the chicken pieces and cook until no longer pink. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese.
3. Coat a 2 1/2 to 3 quart casserole dish lightly with cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses.
4. Bake for 30-40 minutes, until bubbly.