Broccoli Chicken Casserole

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Broccoli

  Raw

  1 bunch or 608g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Garlic

  Raw

  3 cloves, minced or 9g

• Wheat flour

  White, all-purpose, enriched, bleached

  3 tbsp or 23g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  2 cup, shredded or 226g

• Canned chicken

  No broth

  2 cup or 410g

Directions

1. Preheat the oven to 400°F.
2. Cook the pasta in a large pot of salted boiling water until al dente. Add the broccoli florets to the pot one minute before the pasta is done. Drain and set aside.
3. In a large pan, heat olive oil over medium-high heat. Add the onions and sauté for 3 minutes. Add the mushrooms and garlic, and sauté for another 5 minutes until the mushrooms are cooked.
4. Sprinkle flour over the onion mixture, stir to combine, and cook for 1 minute. Gradually add chicken broth, stirring to remove lumps. Add milk, Dijon mustard, salt, and pepper, and stir until the sauce simmers. Remove from heat and stir in half of the cheddar cheese.
5. In a 9x13-inch baking dish, combine the pasta, broccoli, mushroom sauce, and canned chicken. Mix well and spread evenly.
6. Bake uncovered for 15 minutes. Remove from the oven, sprinkle the remaining cheddar cheese on top, and bake for an additional 10 minutes until the cheese is melted.
7. Serve warm.

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