Kid Friendly Chicken Nugget and Broccoli Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 309.3
  • Total Fat: 10.3 g
  • Cholesterol: 24.8 mg
  • Sodium: 769.5 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Kid Friendly Chicken Nugget and Broccoli Casserole calories by ingredient
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Introduction

An easy way to get the kids to eat their veggies-it's got chicken nuggets in it!

This recipe is still somewhat high in sodium, I wouldn't reccomend for a low sodium diet as written.
An easy way to get the kids to eat their veggies-it's got chicken nuggets in it!

This recipe is still somewhat high in sodium, I wouldn't reccomend for a low sodium diet as written.

Number of Servings: 8

Ingredients

    6 Cups Uncooked Whole Wheat Elbows
    1 can condensed Cream of Broccoli Soup, I make with Campbells 98% fat free
    1 can condensed Cream of Chicken Soup, I make with reduced sodium
    15 chicken nuggets

Directions

Cook macaroni according to package directions,

To save a little baking time, I also cook broccoli on the stovetop, and the chicken nuggets in the microwave as the pasta cooks. I then cut the chicken nuggets in half so they are kid friendly bite sized.

When macaroni is finished, drain well and transfer to a casserole dish.

Mix macaroni with all other ingredients, I find it works best to add both cans of soup and fold the rest of the ingredients in slowly to ensure all are well coated with the creamy mixture. If it is too thick for your liking, a splash of nonfat milk will do the trick (not entered in nutritional information).

Bake in a 350 degree oven for one hour, or until hot and bubbly.

Makes about 8 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BURNINGEMBER.

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