Casseroles pack an entire meal into themselves, and this one comes out vegetable-rich and satisfying. Gather the ingredients for this creamy chicken and broccoli bake, and dinner will be on the table in about 30 minutes. Leftovers are great reheated.
8 ounces egg noodles
1 (10-ounce) package broccoli florets
2 tablespoons butter
½ sweet onion, chopped
¼ cup all-purpose flour
1½ cups Simple Chicken Broth or low-sodium store-bought chicken stock
Freshly ground black pepper
¾ cup Homemade Rice Milk or unsweetened store-bought rice milk
3 cups shredded cooked chicken breast
¼ cup shredded Cheddar cheese
1 Preheat the oven to 350°F. Grease a 2-quart baking dish.
2 Fill a large pot with water and bring to a boil. Add the egg noodles and cook for 5 minutes. Add the broccoli and continue to cook for 3 to 5 more minutes, until the noodles are tender and the broccoli is just fork-tender. Drain and set aside.
3 In a medium saucepan over medium-high heat, heat the butter. Add the onion and cook for 3 to 5 minutes, until it begins to soften. Add the flour and stir until evenly mixed. Add the broth and season with pepper. Simmer for 5 minutes, until it begins to thicken. Add the rice milk and cook until heated through.
4 Toss the sauce with the broccoli, noodles, and cooked chicken, and transfer to the prepared baking dish. Top with the Cheddar cheese.
5 Bake for 20 minutes, uncovered, until browned and bubbly.
Cooking tip: To make this dish in advance, complete steps 2 through 4, cover, and refrigerate overnight. The following day, bake for 30 minutes in the greased baking dish in a preheated oven.
Per Serving Calories: 351; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 86mg; Carbohydrates: 38g; Fiber: 3g; Protein: 24g; Phosphorus: 271mg; Potassium: 402mg; Sodium: 152mg