Chicken & Broccoli Casserole
Servings: 0
Ingredients
- 8 ounces whole-wheat egg noodles
- 1 14- ounce can reduced-sodium chicken broth
- 1 lb. boneless skinless chicken breasts, trimmed, cut into 3/4-inch pieces
- 1 14- to 16- ounce package frozen broccoli florets thawed and chopped, if desired
- 1 1/2 cups skim milk
- 1/2 cup reduced-fat mayonnaise
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups shredded Colby-Jack or Cheddar cheese
Instructions
- Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
- Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
- Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.
- Meanwhile, position rack in upper third of oven; preheat broiler. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.
Notes
Recipe By: EatingWell March/April 2012
Serving Size: 6
Serving Size: 6
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