Sauce:

1. Mix chicken stock and flour in bowl; set aside.

1. Heat medium sauce pot over medium heat.

2. Add olive oil and butter

3. When butter melts, add chicken stock/flour mixture

4. Bring to bubble and stir in milk

5. Reduce heat to low and simmer; season with nutmeg, salt and pepper

Casserole:

1. Cook the broccoli florets in salted boiling water for 5 minutes, then drain and reserve

2. Heat a nonstick skillet over medium high heat

3. Add 2 tablespoons olive oil

4. Add shallots, cook for 1 minute

5. Add chicken; cook until lightly browned and firm, 6-7 minutes

6. Add wine and stir to deglaze the pan

Noodles:

1. Bring large pot of water to boil for the egg noodles.

2. Cook al dente

3. Drain and return noodles to hot pot.

4. Toss with sauce.

5. Lightly coat a casserole dish with softened butter

5. Transfer noodles and sauce to casserole dish

6. Top with shredded cheese

7. Place dish under broiler and melt and bubble cheese until brown at the edges

8. Garnish with chives and serve