Wednesday, February 6, 2008

Chicken Broccoli Casserole

  • 2-3 cups fresh broccoli florets
  • 2 cups chicken breast, chopped
  • 1/2 white onion, chopped
  • 2 TBS garlic
  • 8 oz whole wheat or whole grain rotini pasta
  • 1 cup chicken broth or 1-2 TBS of chicken bullion and 1 cup water
  • 2 cans of 98% fat-free cream of chicken soup
  • Salt and Pepper to taste
  • 3-4 oz 2% cheese (your choice-we use 4 cheese blend), shredded
  1. Preheat oven to 350.
  2. Put pasta in water and cook until al dente.
  3. Simultaneously, place chicken in a sauce pan with chicken broth, garlic and onion and sautee over medium high heat.
  4. When chicken is white, add broccoli florets , salt and pepper and toss. Sautee until broccoli is tender and chicken is fully cooked.
  5. Strain pasta and chicken/broccoli mix. Mix them all together.
  6. Pour cream of chicken soup over the top and stir until chicken/broccoli/pasta mixture is evenly coated. If you prefer, you may substitute a can of milk for one can of soup. If you prefer your casseroles a little more wet, retain a small portion of the broth from the chicken sautee.
  7. Place mixture in a greased casserole dish and top with cheese.
  8. Bake for 15-20 minutes at 350 until cheese is melted and reaches desired level of browning.

Serves 4-6 depending on your serving size.
Found Here