- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 186.1
- Total Fat: 6.9 g
- Cholesterol: 44.9 mg
- Sodium: 520.9 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.8 g
- Protein: 16.7 g
Chicken & Broccoli CasseroleSubmitted by: TAMRACLOVEC
IntroductionI was so tired of high fat chicken casseroles. I also hate the fake-food flavor of canned soups!! Here's a nice creamy sauce, with a light cheese flavor. Leftover grilled chicken is wonderful and lends a smoky flavor to this great comfort food!! I was so tired of high fat chicken casseroles. I also hate the fake-food flavor of canned soups!! Here's a nice creamy sauce, with a light cheese flavor. Leftover grilled chicken is wonderful and lends a smoky flavor to this great comfort food!!
1lb broccoli, cut into florets & stalk chopped
2C cooked chicken breast (12oz cooked weight) cubed
4 oz cheddar cheese, chopped or shredded
2 teaspoons herb-ox no sodium chicken bouillion
1 tablespoon parsley
2C unsweetened almond milk
2 tablespoon corn starch + 3 tablespoons water
2C dry whole wheat penne
1. In a large saucepan, place the broccoli, diced chicken, diced/shredded cheese, bouillion, parsley. (if desired, only add 3 oz of the cheese, and save the rest for topping) Pour the almond milk and water over all and bring to a simmer. Simmer, covered for 5-8 minutes or until the broccoli is barely fork-tender. Stir occasionally to mix the cheese.
2. In a small bowl mix the cornstarch and water. Stir into the saucepan and simmer and stir for 1 minute or until slightly thickened.
3. Spray an 8x8 casserole with EVOO pan spray. Place the dry penne in the bottom of the dish. Carefully pour the boiling mixture from the saucepan over the pasta - try to keep the pasta on the bottom so it will be covered with the liquid. Use a spoon to press as much as you can down into the liquid.
4. Cover tightly with foil and place in oven. Bake for 30 minutes or until the pasta is tender!!
Makes 8 - 1C servings servings. Top with more cheese if desired (not included in nutritional info).
Number of Servings: 8
Recipe submitted by SparkPeople user TAMRACLOVEC.