Chicken and Broccoli Bake

6 chicken breast halves, skinned and boned
1 green onion, finely chopped
3 tbsp butter or  margarine
2 tsp lemon juice
3 tbsp all-purpose flour
2 cups 2% milk
1 tbsp chopped fresh parsley
^1/2 tsp salt
^1/4 tsp dried basil
Pinch freshly ground black pepper
1 cup shredded cheddar cheese, divided
1 cup egg noodles
2 medium tomatos, sliced
2 cups chopped broccoli, blanched
 

1. Preheat oven to 350^oF (180^oC)

2. In a large skillet over medium-high heat, cook chicken and green onion in butter on one side until golden brown. Turn chicken to brown other side; sprinkle with lemon juice. Remove chicken. Whisk flour into pan juices; cook, stirring, for 2 minutes. Gradually whisk in milk, stirring constantly until smooth and thickened. Stir in seasonings and half of the cheese.

2. In a large pot of boiling water, cook noodles according to package directions or until tender but firm; drain well. Place cooked noodles in lightly greased oblong baking dish. Top with half of the sauce. Arrange tomato slices, broccoli and chicken on top of noodles. Cover with remaining sauce. Sprinkle with remaining cheese. Bake, uncovered, in preheated oven for about 30 minutes or until bubbling hot.