Stovetop Chicken & Broccoli Casserole

By Valarie

Love chicken and broccoli casserole but it usually makes too much of a mess to make? This recipe is made in one skillet - no extra bowls or pans! Easy to make, and a family favorite.

Ingredients

• 8 ounces whole-wheat egg noodles
• 1 (14-ounce) can reduced-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces
• 1 (14- to 16-ounce) package frozen broccoli florets, thawed and chopped, if desired
• 1 1/2 cups skim milk
• 1/2 cup reduced-fat mayonnaise
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups shredded Colby-Jack or Cheddar cheese

Preparation

Step 1

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.