Oct 24

Stovetop Chicken & Broccoli Casserole

SERVES: 6

8 ounces whole-wheat egg noodles
1 ounce 1 14-ounce can reduced-sodium chicken broth
1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
1 (16 ounce) package 1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired
1 ½ cups skim milk
½ cup reduced-fat mayonnaise
3 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups 1 1/2 cups shredded Colby-Jack or Cheddar cheese

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

http://www.eatingwell.com/recipe/250459/stovetop-chicken-broccoli-casserole/

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