Sunday, May 6, 2012

Chicken and Broccoli Casserole, Stovetop-Style

No introduction needed.  Simple and less mess using only 1 pan!

Chicken & Broccoli Casserole
Makes: 6 servings

8 ounces whole-wheat egg noodles
14-ounces chicken broth or veggie broth
1 pound boneless, skinless chicken breasts, trimmed, 

cut into 3/4-inch pieces
2 ½ cups  broccoli florets
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

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.

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