Chicken, Broccoli, and Noodle Casserole
Chicken and broccoli casserole is a classic favorite! This version is designed to be soft and easily tolerated for those experiencing mouth pain. Broccoli is full of cancer-fighting phytochemicals and antioxidants, while the chicken is high in protein - both important nutrients for cancer patients and survivors. Dice or shred the chicken and broccoli into small pieces as needed for ease in chewing and swallowing. If you are sensitive to dairy, omit the milk and replace with chicken broth and use non-dairy cheese shreds.
Recipe
Ingredients
2 cups egg noodles
1 Tbsp olive oil, divided
1 lb chicken breast, diced
1/2 tsp salt
Pinch of black pepper
1/2 onion, chopped
2 cups broccoli florets, diced
1 Tbsp flour
1/2 tsp thyme
1 cup chicken broth
1 cup milk
1 cup swiss cheese
1/4 cup parmesan cheese
Directions
- Cook egg noodles according to package directions
- Preheat oven on broil setting
- While the noodles are cooking, heat 1 ½ tsp olive oil in medium sized oven safe skillet over medium heat
- Season chicken with salt and pepper and add to skillet. Cook for 5-8 minutes, depending on size of pieces. Remove from pan
- Heat remaining 1 ½ tsp of olive oil, add onions and broccoli. Cook for 5-6 minutes, until onions translucent and broccoli soft
- Add flour and mix onto vegetables and cook for 1 minute
- Add chicken broth, milk, and thyme; simmer for 10 minutes
- Add egg noodles and combine
- Top with cheeses and place in broiler
- Broil for 3-5 minutes until cheese is melted
Nutritional data
Per serving: 369 calories, 15 grams fat, 5 grams saturated fat, 103 mg cholesterol, 24 grams carbohydrate, 2 grams dietary fiber, 33 grams protein
