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Broccoli Chicken Bake

 Broccoli Chicken Bake
Get the benefits of broccoli while enjoying a guilt-free casserole. Phyllis Schmalz of Kansas City, Kansas shares this satisfying and simple-to-prepare dish.
6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 4 cups uncooked egg noodles
  • 1 medium onion, chopped
  • 4 teaspoons butter
  • 5 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 3 cups cubed cooked chicken breast
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • nonstick saucepan over medium heat, cook onion in butter until
  • tender. Stir in the flour, salt and pepper until blended. Gradually
  • stir in broth and milk. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened.
  • Remove from the heat. Drain noodles; place in a 2-qt. baking dish
  • coated with cooking spray. Stir in 1 cup sauce. Layer with the
  • chicken, broccoli and remaining sauce.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
  • cheese. Bake 5-10 minutes longer or until heated through and cheese

2 of 2

Broccoli Chicken Bake (continued)

Directions (continued)

  • is melted. Yield: 6 servings.
Nutritional Facts: 1 cup equals 354 calories, 10 g fat (5 g saturated fat), 102 mg cholesterol, 601 mg sodium, 33 g carbohydrate, 3 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.