Stovetop Chicken, Broccoli, and Cauliflower Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 ounces whole-wheat noodles 1 2/3 cup reduced-sodium chicken broth 13 oz boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces 14 ounces frozen broccoli and cauliflower florets 1 1/2 cups milk 1/2 cup reduced-fat mayonnaise 3 tablespoons flour 1 1/2 tablespoons mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 1/2 cups shredded cheese
1. Brown chicken in a large skillet.
2. Add noodles and broth to skillet. Layer broccoli and cauliflower over the noodles.
3. Whisk milk, mayonnaise, flour, mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
4. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles are cooked through, 15 to 18 minutes.
5. Meanwhile, position rack in upper third of oven; preheat broiler.
6. When the casserole is done, transfer to a casserole dish, sprinkle cheese on top and broil until lightly browned, about 3 minutes.
Serving Size: Serves 6
2. Add noodles and broth to skillet. Layer broccoli and cauliflower over the noodles.
3. Whisk milk, mayonnaise, flour, mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.
4. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles are cooked through, 15 to 18 minutes.
5. Meanwhile, position rack in upper third of oven; preheat broiler.
6. When the casserole is done, transfer to a casserole dish, sprinkle cheese on top and broil until lightly browned, about 3 minutes.
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 419.5
- Total Fat: 14.7 g
- Cholesterol: 61.8 mg
- Sodium: 592.4 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 4.4 g
- Protein: 29.3 g