Time
prep 0:15
total 0:50
Ingredients
| 8 oz. | wide egg noodles, uncooked | | 1/2 cup | low fat sour cream | | 1 cup | chicken broth | | 4 tbsp. | grated Parmesan chesse, divided | | 1 to 2 | eggs | | 2 tbsp. | dijon mustard | | 1-1/2 cup | chopped broccoil,cooked and drained | | 1-1/2 cup | cooked,chopped chicken | | 2 tbsp. | bread crumbs |
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Instructions
Cook noodles, drain. Heat oven to 350°F. Whisk sour cream chicken broth, 2 Tbsp. Parmesan cheese, eggs and mustard until blended. Add noodles, broccoli and chicken; toss well. Put into a 9x12" baking dish.
Stir 2 Tbsp. grated cheese and bread crumbs,sprinkle over casserole. Bake uncovered until bubbling around the edges and top is golden brown, about 35 minutes. Let stand 5 minutes. before serving.
Author's Comments
Can use an egg substitute (1/2 cup egg sub.) in place of the eggs. Replace broth with (low sodium chicken broth) to keep calories, fat and sodium down.
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