Our Simple Cooking with Heart version of this American family favorite is creamy and delicious but is lower in fat, higher in fiber and much more heart healthy.
Creamy Chicken-Broccoli Casserole with Whole Wheat Pasta
Calories486 Per Serving
Protein45g Per Serving
Fiber11g Per Serving
Cost Per Serving$1.99
|Total Fat||4.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||68 g|
|Dietary Fiber||11 g|
13.25 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package)
1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces)
3/4 teaspoon salt-free, dried Italian spice blendOR
3/4 teaspoon dried thyme
15 1/4 oz. canned, no-salt-added or low-sodium whole kernel corn (drained, rinsed)OR
16 ounces packaged, frozen corn (thawed)
16 ounces packaged, frozen broccoli (thawed)
8 ounces fat-free cream cheese
1 cup fat-free, plain yogurt
Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
In a large pan over high heat, add chicken and cook until done, about 5 minutes. Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt. Mix until combined and cream cheese has melted.
Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
Transfer to a 13x9-inch baking dish. Cover with foil, and cook in oven until fully warmed, about 15 minutes.
Keep it Healthy: Frozen fruits and vegetables are quick-freezed at their ripest, making them just as healthy yet cheaper option than fresh.
Cooking Tip: Double the recipe for Easy Oven Baked Chicken Breasts and use the extra cooked chicken into this recipe for ease.
Tip: Set the cream cheese out at the beginning of the recipe so it’s warm and mixes easily into the dish.