Stovetop Chicken & Broccoli Casserole

Stovetop Chicken & Broccoli Casserole

Burris, Ken

Provided by: EatingWell

40 mins total 25 mins prep 446 calories/serving Full Screen

Servings

We trimmed 9 grams of fat and almost 100 calories in this makeover of cheesy chicken-and-broccoli casserole. All the raw ingredients are layered in a skillet, then simmered for a quick weeknight dinner.

Ingredients

• 8 ounces whole-wheat egg noodles
• 1 14-ounce can reduced-sodium chicken broth
• 1 pound 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

Directions

• 1. Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.
• 2. Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
• 3. 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.
• 4. Meanwhile, position rack in upper third of oven; preheat broiler.
• 5. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

• Filed under:
• Cheese,
• Chicken,
• Vegetable,
• Broccoli,
• American,
• Broiling,
• Easy,
• Low Cholesterol,
• Kid-Friendly,
• High Fiber,
• Healthy,
• Main Dish,
• Dinner,
• Casserole,
• Fall,
• Spring,
• Winter

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