Name: Chicken & Broccoli Casserole
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

Print Recipe

No ratings yet

Chicken & Broccoli Casserole

Course: Casserole, Main Course

Servings:

Author: EatingWell March/April 2012

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.