Creamy Chicken-Broccoli Casserole with Whole Wheat Pasta

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Creamy Chicken-Broccoli Casserole with Whole Wheat Pasta

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.

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 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package)
  • 1 1/2 lb boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces)
  • 3/4 tsp salt-free, dried Italian spice blend OR
  • 3/4 tsp dried thyme
  • 15 1/4 oz. canned, no-salt-added or low-sodium whole kernel corn (drained, rinsed) OR
  • 16 oz packaged, frozen corn (thawed)
  • 16 oz packaged, frozen broccoli (thawed)
  • 8 oz fat-free cream cheese
  • 1 cup fat-free, plain yogurt

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
  2. 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.
  3. Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
  4. 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.

 

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.

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 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package)
  • 1 1/2 lb boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces)
  • 3/4 tsp salt-free, dried Italian spice blend OR
  • 3/4 tsp dried thyme
  • 15 1/4 oz. canned, no-salt-added or low-sodium whole kernel corn (drained, rinsed) OR
  • 16 oz packaged, frozen corn (thawed)
  • 16 oz packaged, frozen broccoli (thawed)
  • 8 oz fat-free cream cheese
  • 1 cup fat-free, plain yogurt

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
  2. 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.
  3. Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
  4. 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.