Broccoli Chicken Casserole

Basil gives this casserole wonderful flavor. From Sharie Blevins: Chisholm, Minnesota. Recipe published in Light & Tasty February/March 2007.

Yield: 5 servings
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  • 2 1/2 cup(s) uncooked yolk-free noodles
  • 2 1/2 cup(s) cubed cooked chicken breast
  • 4 cup(s) frozen broccoli florets, thawed
  • 1 small onion, chopped
  • 1 10 3/4-ounce can(s) • condensed cream of chicken soup, undiluted
  • 1/2 cup(s) fat-free milk
  • 1/2 cup(s) shredded part-skim mozzarella cheese
  • 1 teaspoon(s) dried basil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • Paprika, optional


  1. • Cook noodles according to package directions; drain and place in a large bowl. Add the chicken, broccoli and onion. In a small bowl, combine the soup, milk, cheese, basil, salt and pepper. Pour over chicken mixture and stir until combined.
  2. • Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with paprika if desired.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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