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
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
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
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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-Mary