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8 ounces whole-wheat egg noodles

1 14-ounce can reduced-sodium chicken broth

1 pound boneless, skinless chicken breasts, trimmed, cut into 3/4-inch pieces

1 14- to 16-ounce package frozen broccoli florets, thawed and chopped, if desired

1 1/2 cups skim milk

1/2 cup reduced-fat mayonnaise

3 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups shredded Colby-Jack or Cheddar cheese


1. Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles.

2. Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli.

3. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes.

4. Meanwhile, position rack in upper third of oven; preheat broiler.

5. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

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