Stovetop Chicken & Broccoli Casserole

We reduced the amount of fat in this cheesy chicken and broccoli casserole by 9 grams and the number of calories by over 100. For a simple weekday supper, all the raw ingredients are piled in a skillet and cooked.

Ingredients for chicken and broccoli casserole

• Whole-wheat egg noodles, 8 ounces
• One fourteen-oz can of low-sodium chicken broth
• One pound of trimmed, skinless, boneless chicken breasts cut into 3/4-inch pieces
• One bag (four to sixteen ounces) of frozen broccoli florets, thawed and diced if preferred
• a quarter cup skim milk
• Half a cup low-fat mayonnaise
• one third cup all-purpose flour
• 1/2 tsp dried mustard
• One-half teaspoon of powdered garlic
• Half a teaspoon each of salt and freshly ground pepper
• 1 1/2 cups of shredded cheddar or Colby-Jack cheese

Directions

1. Transfer noodles to a big skillet. Cover the noodles with broth.
2. Arrange the chicken and broccoli on top of the noodles.
3. In a medium bowl, whisk together milk, mayonnaise, flour, dry mustard, garlic powder, salt, and pepper. Dollop onto the broccoli.
4. Lift the heat to medium-high and simmer.
5. After lowering the heat to maintain a simmer and covering the pan, cook for 15 to 18 minutes, turning occasionally, or until the noodles and chicken are thoroughly cooked.
6. Meanwhile, preheat the broiler and place the rack in the upper third of the oven.
7. Once the casserole is finished, cover with cheese and broil for three minutes, or until the cheese begins to faintly brown.