Broccoli Chicken Casserole with Noodles

Instructions:

1. Bring a large pot of salted water to a boil. Add the 8 oz wide egg noodles and cook for 2 minutes less than the package instructions.
2. During the last 3 minutes of the noodle cooking time, add the 4 cups broccoli florets to the same pot to blanch them.
3. Drain the noodles and broccoli together and set aside.
4. Melt 4 tbsp unsalted butter in a saucepan over medium heat. Whisk in the 1/4 cup all-purpose flour for 1 minute until the raw scent disappears.
5. Slowly pour in the 2 cups whole milk, whisking constantly to prevent lumps, until the sauce thickens and becomes velvety.
6. Remove the saucepan from heat and stir in the 1/2 cup Parmesan, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 cup of the shredded cheddar cheese until completely melted.
7. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
8. In a large bowl, fold together the 3 cups shredded rotisserie chicken, blanched noodles, broccoli, and the prepared cheese sauce.
9. Pour the mixture into the baking dish and spread evenly. Top with the remaining 1 cup of shredded cheddar cheese.
10. Mix the 100g crushed buttery crackers with 3 tbsp melted unsalted butter and sprinkle evenly over the cheese.
11. Bake for 20-25 minutes until the edges are bubbling and the topping is mahogany-colored.