Cheesy Chicken and Broccoli “Stroganoff”

photo-3-46photo-1-64

 

Cheesy Chicken and Broccoli “Stroganoff”
Recipe Type: Casserole, Comfort Food
Cuisine: Easy, American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
“Comfort food” to the extreme! Get out your slow cooker and let ‘er simmer away all day! Feeds a crowd, and is sure to please even the pickiest of eaters.
Ingredients
  • 2 lbs chicken breasts
  • 1/2 cup lite balsamic vinaigrette
  • 1 tsp garlic powder
  • 1 tsp minced garlic
  • 1 onion, minced
  • 10 white mushrooms, sliced thinly
  • 1 lb (16 oz) broad egg-noodles
  • 1 16 oz package frozen broccoli florets
  • 1 8 oz. package cream cheese (I used 1/3 less fat Neufchatel cheese)
  • 2 cans low-fat cream of mushroom soup (condensed)
  • 3 tsp dijon mustard
  • 1/2 cup shredded cheese (optional- I used a Mexican blend that I had already)
  • salt and pepper to taste
Instructions
  1. Place chicken breasts, vinaigrette, and garlic powder in a freezer bag. Shake to combine and make sure the chicken breasts get evenly coated. Refrigerate at least 1 hour, turning over bag midway.
  2. Spray the bottom of a slow-cooker with cooking spray. Add onions, chicken, and mushrooms and cook on low for 4 hours, or until chicken is fully cooked.
  3. While still in the slow cooker, shred the chicken with two forks. It should pull apart easily!
  4. In a large saucepan, cook egg noodles to al dente, according to package instructions. Drain and add to slow cooker.
  5. In the same saucepan over medium heat, combine Neufchatel cheese, condensed soup, dijon mustard, and frozen broccoli. Mix until smooth and broccoli is completely covered. Add salt and pepper to taste.
  6. Add broccoli and sauce to slow cooker and stir to combine.
  7. Preheat oven to 350 deg. Spray a 9×13″ casserole dish with cooking spray. Spread casserole evenly in dish and sprinkle with shredded cheese (optional).
  8. Cook for 25 minutes or until cheese is bubbly and egg noodles are just beginning to brown.
  9. Cool for 5-10 minutes before serving.
  10. Serve with a side salad and fresh grapefruit wedges.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s