Creamy Chicken Broccoli Casserole with Whole-Wheat Pasta

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Creamy Chicken Broccoli Casserole with Whole-Wheat Pasta

Our version of this American family favorite is creamy and delicious but lower in saturated fat and higher in fiber than traditional pasta casseroles.

Ingredients

Servings  6  

  • 13.25 to 16 ounces whole-wheat spiral-shaped pasta, such as rotini or fusilli
  • 1 1/2 pounds boneless, skinless chicken breast halves, all visible fat discarded, cut into 1-inch pieces
  • 3/4 teaspoon dried Italian seasoning, crumbled OR
  • 3/4 teaspoon dried thyme, crumbled
  • 1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained OR
  • 16 ounces frozen whole-kernel corn, thawed
  • 16 ounces frozen broccoli, thawed
  • 8 ounces fat-free cream cheese, softened at room temperature
  • 1 cup fat-free, plain yogurt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Return the pasta to the pot. Cover and set aside.
  2. Meanwhile, in a large skillet, cook the chicken over high heat for 5 minutes, or until no longer pink in the center, stirring frequently. Reduce the heat to low. Stir in the Italian seasoning, corn, broccoli, cream cheese, and yogurt. Cook for 5 minutes, or until the cream cheese has melted.
  3. Transfer the chicken mixture to the pot with the cooked pasta, stirring to combine.
  4. Transfer the pasta mixture to a 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, for 15 minutes, or until heated through.

Nutrition Facts

Creamy Chicken Broccoli Casserole with Whole-Wheat Pasta

CaloriesCalories

486 Per Serving

ProteinProtein

45g Per Serving

FiberFiber

11g Per Serving

Cost Per ServingCost Per Serving

$1.99

Nutrition Facts

Calories 486
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
Cholesterol 80 mg
Sodium 456 mg
Total Carbohydrate 68 g
Dietary Fiber 11 g
Sugars 11 g
Protein 45 g

 

Our version of this American family favorite is creamy and delicious but lower in saturated fat and higher in fiber than traditional pasta casseroles.

Nutrition Facts

Creamy Chicken Broccoli Casserole with Whole-Wheat Pasta

CaloriesCalories

486 Per Serving

ProteinProtein

45g Per Serving

FiberFiber

11g Per Serving

Cost Per ServingCost Per Serving

$1.99
×
Calories 486
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
Cholesterol 80 mg
Sodium 456 mg
Total Carbohydrate 68 g
Dietary Fiber 11 g
Sugars 11 g
Protein 45 g

Ingredients

Servings  6  

  • 13.25 to 16 ounces whole-wheat spiral-shaped pasta, such as rotini or fusilli
  • 1 1/2 pounds boneless, skinless chicken breast halves, all visible fat discarded, cut into 1-inch pieces
  • 3/4 teaspoon dried Italian seasoning, crumbled OR
  • 3/4 teaspoon dried thyme, crumbled
  • 1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained OR
  • 16 ounces frozen whole-kernel corn, thawed
  • 16 ounces frozen broccoli, thawed
  • 8 ounces fat-free cream cheese, softened at room temperature
  • 1 cup fat-free, plain yogurt

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Return the pasta to the pot. Cover and set aside.
  2. Meanwhile, in a large skillet, cook the chicken over high heat for 5 minutes, or until no longer pink in the center, stirring frequently. Reduce the heat to low. Stir in the Italian seasoning, corn, broccoli, cream cheese, and yogurt. Cook for 5 minutes, or until the cream cheese has melted.
  3. Transfer the chicken mixture to the pot with the cooked pasta, stirring to combine.
  4. Transfer the pasta mixture to a 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, for 15 minutes, or until heated through.

 


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