8 ounces whole-wheat egg noodles 1 14-ounce can chicken broth 1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces 1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired 1½ cups milk ½ cup mayonnaise 3 tablespoons all-purpose flour 1 ½ teaspoons dry mustard ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese |
Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles. Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes. Meanwhile, position rack in upper third of oven; preheat broiler. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes. Recipe Courtesy of EatingWell Test Kitchen
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