Creamy Chicken-Broccoli Casserole

Creamy Chicken-Broccoli Casserole
Yield: 6 servings

Ingredients:

• 13.25 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package)
• 1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into

1-inch pieces)

• 3/4 teaspoon salt-free, dried Italian spice blend
• 15 1/4 oz. canned whole kernel corn (drained, rinsed)
• 16 ounces packaged, frozen broccoli (thawed)
• 8 ounces fat-free cream cheese
• 1 cup fat-free, plain yogurt

Directions:

1. Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
2. In a large pan over high heat, add chicken and cook until done, about 5 minutes. Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt. Mix until combined and cream cheese has melted.
3. Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
4. Transfer to a 13×9-inch baking dish. Cover with foil, and cook in oven until fully warmed, about 15 minutes.