Chicken Veggie Casserole

• 3/4 cup bread crumbs
• 3 tbsp Smart Balance spread
• 2 handfuls frozen broccoli
• 4 large handfuls macaroni
• EVOO
• EVOO spray
• 3 large handfuls onion, chopped
• 2 cloves garlic, finely chopped
• 1 sprig fresh thyme, stems removed
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup milk
• salt
• 3 chicken breasts, fat trimmed and chopped into large chunks
• 3 pieces smoked string cheese, chopped
• 1/2 jar sundried tomatoes packed in oil (about 4 pieces) chopped

In a small bowl, melt the Smart Balance spread in the microwave, about 10 seconds. Add the breadcrumbs and stir to combine. Set aside.

Spray a casserole dish with the EVOO spray. Preheat oven to 350.

Bring a medium pot of water to a boil. Cook the pasta according to package directions, about 10 minutes.

While the pasta is cooking, line a plate with paper towels and defrost in the microwave at 30 second intervals (check out my microwave warning here). Squeeze out the excess moisture with another paper towel or two.

When the pasta is done cooking, stain in a colander and rinse with cool water. Toss with EVOO and set aside.

In the same pot, add EVOO one turn of the pot. Add the onion and cook until softened, stirring occasionally. Add the garlic and thyme, cooking about another minute. Add the flour, stir, then add the milk and the chicken stock. Whisk until there are no flour lumps. Add the chicken and turn the heat down to a simmer. Stirring occasionally, let sit until the chicken is cooked through, about 7-10 minutes. Add in the string cheese and tomatoes and stir. Add in the pasta and broccoli and stir until everything is thoroughly and evenly combined. 

Transfer mixture into casserole dish. Top with the bread crumbs mixture. Bake about 15 minutes.

Adapted from melskitchencafe.com