I came up with this casserole this week. It isn’t the *healthiest*, but it satisfied my family’s need for a comfort food casserole as the weather is starting to turn much cooler. You could use leftover ham or turkey in place of the diced chicken, when those holiday leftovers are sitting in your fridge and you’re wondering what to do with them. I usually use broccoli, but the freezer ate the broccoli and gave me peas instead. The fried onions are completely optional, but provided my husband with that little hug to the soul that everyone needs now and then.
- 3 cups whole grain pasta, uncooked
- 1 cup dice chicken breast, cooked
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups shredded cheese
- 1 1/2 cups plain nonfat greek yogurt
- 1 cup nonfat milk
- 2 cups frozen broccoli
- French fried onions-optional
- Bring a large pot of salted water to boil. Stir in the pasta. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- · Preheat oven to 350 degrees F (175 degrees C).
- · Spray a 9×13-inch baking dish with cooking spray.
- · Melt butter in a large skillet over medium-high heat. Cook and stir chicken and onion in olive oil until onion is tender, about 5 minutes.
- · Stir garlic into chicken mixture and cook for about 2 minutes more; remove skillet from heat.
- · Mix cooked pasta, Cheddar cheese, broccoli, milk, plain yogurt into the chicken mixture until well mixed.
- · Transfer pasta mixture to the prepared baking dish.
- · Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.