Stovetop Chicken, Broccoli, and Cauliflower Casserole

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