Broccoli, Mushroom & Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 2.6 g
  • Cholesterol: 40.1 mg
  • Sodium: 493.3 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.2 g

View full nutritional breakdown of Broccoli, Mushroom & Chicken Casserole calories by ingredient
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This dish is delish and filled with veggies. This dish is delish and filled with veggies.
Number of Servings: 5


    210 grams of fresh mushrooms (9 ounces)
    170 grams fresh broccoli (6 ounces)
    3/4 cup 1% milk
    3 ounces DRY egg noodles
    1 can of 98% fat free cream of mushroom soup
    8 ounces of cooked boneless skinless chicken breast


first spray a 9x13 pyrex pan with PAM. place chicken in and cook until center is no longer pink. While your chicken is cooking it is time to cut up your veggies. I slice the mushrooms and made my broccoli into nickel sized pieces. Then in a medium bowl combine the milk and entire can of soup. Mix until well blended. This is where you add salt and pepper to taste. (I added a teaspoon of minced garlic too) Now it is time to cook the noodles. Cook noodles as you normally would but cut the time down from 7-9 minutes to about 6 minutes because you will be putting them back in the oven to cook more. Mix the broccoli mushrooms in the bowl with the soup mix. By now your chicken should be done. Dice it up and mix it in with the veggies. When the noodles are done mix everything together and place back into the pyrex pan. COVER and cook for another 25 minutes or so.

Sprinkle with Parmesan cheese. && ENJOY :)

Serving Size: I ate half the batch just about and didn't feel guilty with only 500 calories.

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