ChickenBroccoli Bake

Cream sauce pumped up with a touch of tangy Dijon mustard gives our satisfying dinner its dreamy goodness

ACTIVE TIME: 20 min. TOTAL TIME: 1 hr. SERVES: 4

3 cups broccoli florets 1 (1.6 oz.) env. Alfredo

sauce mix

13⁄4 cups milk

1 Tbs. butter

11⁄2 Tbs. Dijon mustard 2 cups chopped cooked

chicken

2 cups cooked rice

1⁄2 cup shredded

Cheddar cheese

1⁄2 cup corn flakes cereal Per serving: Cal. 445 Pro. 29g Carb. 39g Fiber 1g Sug. 8g Chol. 87mg Sod. 875mg Total fat: 18g Sat. 9g Trans. 0g

1

Heat oven to 400°F. Grease 13⁄4-qt. baking dish. In large pot of salted boiling water, cook broccoli until almost tender, 1–2 min. Drain well.

2

Prepare sauce mix according to package directions with milk and butter; let cool slightly. Stir in mustard and 1⁄4 tsp. pepper, then chicken, rice and broccoli. Transfer to baking pan. Cover; bake until hot, 20–25 min. Uncover; top with cheese and corn flakes. Bake until cheese melts, 5 min.