Here is another casserole recipe that I highly recommend! My whole fam loved it and they didn't even know I made it with whole wheat pasta and low fat sauce! Score!
Chicken Broccoli Bake
4 chicken breasts, cut into small cubes
8oz light cream cheese, cubed
1 can cream of mushroom soup
Shredded Parmesan cheese
1 head of broccoli, cut into florets
Whole wheat rigatoni pasta
Milk, as needed to thin the sauce
Salt, pepper, and garlic powder for seasoning
Preheat oven to 350 degrees.
Boil pasta as directed on package and set aside.
Meanwhile, place broccoli in a large microwave & oven safe dish, add 1 Tablespoon of water, cover with lid and microwave for 3 minutes. Drain any excess water and lightly season with salt & pepper then set aside.
In a large skillet over medium heat, drizzle 1-2 Tablespoons of olive oil. Season chicken cubes with salt, pepper, and garlic powder. Cook chicken for about 2 minutes on each side or until golden brown. *The chicken doesn't need to be cooked all the way through because it will finish in the oven. Transfer the chicken to a plate and turn skillet to low.
Add cream of mushroom soup and cream cheese to the skillet on low heat. Stir until combined adding milk as needed to thin the sauce.
Add cooked noodles, chicken cubes, and cream sauce to broccoli in the large baking dish. Stir a little to combine. Top with shredded Parmesan cheese and bake for 15 minutes until cheese bubbles and chicken is cooked through.