Noodles & Pasta

Stovetop Chicken & Broccoli Casserole

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Drescription

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 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 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.
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