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    You are in: Home / Recipes / Veggie "chicken" and Broccoli Casserole Recipe
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    Veggie "chicken" and Broccoli Casserole

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    8 mins

    20 mins

    LibraryAuLait's Note:

    There are many substitutions you can make with this dish. Real chicken for veggie. Mozzarella cheese for provolone. Skim milk for soy milk. WW.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
    2. 2
      Melt butter in a large saucepan over medium heat. Sauté onion until tender, about 3 minutes. Mix in flour. Gradually stir in broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
    3. 3
      Place cooked noodles in the bottom of casserole dish. Arrange chick’n in an even layer over noodles. Place broccoli over the chick’n. Pour sauce evenly over the broccoli. Sprinkle half the cheese over casserole.
    4. 4
      Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

    Ratings & Reviews:

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    Nutritional Facts for Veggie "chicken" and Broccoli Casserole

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.4
     
    Calories from Fat 47
    14%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.9 g
    9%
    Cholesterol 42.7 mg
    14%
    Sodium 536.6 mg
    22%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.9 g
    23%
    Protein 19.3 g
    38%

    The following items or measurements are not included:

    low-fat margarine

    vegetable broth

    low-fat soymilk

    Morningstar Farms Meal Starters chicken strips

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