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
Calories
Protein
Fiber
Cost Per ServingNutrition 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 | |
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.
-
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.
