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.
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