Our version of this American family favorite is creamy and delicious but lower in saturated fat and higher in fiber than traditional pasta casseroles.
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 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, crumbledOR
3/4 teaspoon dried thyme, crumbled
1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drainedOR
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
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.
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.
Transfer the chicken mixture to the pot with the cooked pasta, stirring to combine.
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.