Name: Chicken Noodle Casserole with Corn and Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon unsalted butter; 2/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 cup 2% milk; 2 teaspoons fresh thyme; 1 teaspoon kosher salt; 8 ounces regular, whole- wheat, or gluten-free pasta, cooked and drained (I used cavatappi); 2 boneless skinless chicken breasts, cooked and diced; 1 1/2 cups shredded reduced- fat mozzarella cheese; 1 zucchini, diced into small pieces; 1 1/2 cups frozen corn kernels; 1/4 cup grated Parmesan cheese

Chicken Noodle Casserole with Corn and Zucchini

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When I was in elementary school, a friend’s family would invite me over for casserole night. The casserole was the star of the dinner table, and oftentimes there’d be some variation on a chicken and pasta casserole. This version is a little lighter with the use of whole wheat pasta and plenty of veggies, but it’ll make casserole night just as memorable.

Author: Addie Gundry
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 8
Category: Entrées

Ingredients

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1 tablespoon unsalted butter
2/3 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup 2% milk
2 teaspoons fresh thyme
1 teaspoon kosher salt
8 ounces regular, whole- wheat, or gluten-free pasta, cooked and drained (I used cavatappi)
2 boneless skinless chicken breasts, cooked and diced
1 1/2 cups shredded reduced- fat mozzarella cheese
1 zucchini, diced into small pieces
1 1/2 cups frozen corn kernels
1/4 cup grated Parmesan cheese

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Instructions

Preheat the oven to 350 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray and set aside.
Melt the butter in a large skillet over medium-high heat. Add the ﬂour and stir to cook for about 1 minute. Whisk in the broth until well combined and there are no lumps. Add the milk, thyme, and salt and bring to a simmer, stirring constantly. Allow the sauce to cook until it thickens, whisking frequently, for 5 to 7 minutes.
Remove the sauce from the heat and stir in the cooked pasta, chicken, ½ cup of the mozzarella cheese, the zucchini, and the corn.
Transfer the mixture to prepared baking dish. Top with the remaining 1 cup mozzarella cheese and sprinkle with the Parmesan cheese.
Bake, uncovered, until bubbly and heated through, about 20 minutes. Serve.

Notes

To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.

Find it online: https://foodgardening.mequoda.com/recipe/chicken-noodle-casserole-with-corn-and-zucchini/