Broccoli Chicken Mac & Cheese

Sometimes we all need some comfort food.  And who wouldn't choose Mac & Cheese?  I love it!  But I like to add texture and variety to the sometimes simple meal.  Broccoli Chicken Mac is a great solution! 

Ingredients:
1 box Elbow Noodles
6 tbsp Light Sour Cream
1 cup Reduced Fat Mild Cheddar Cheese, Shredded
3 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1/8 tsp Ground Nutmeg
1 tbsp Parmesan Cheese, Finely Shredded
1 can Chicken in Water
4 tbsp Evaporated Milk
5 tbsp Bread Crumbs, Plain
1 head Broccoli, uncooked and chopped quarter size

Directions:
Preheat oven to 350 degrees (F).

Cook pasta according to package directions without salt or added fat.  Drain and add Sour Cream and Chicken (drained).  Set aside.

Heat milk in a small sauce pan over medium heat until tiny bubbles appear just around the edges.  Reduce to low.  Add Cheddar Cheese and Broccoli.  Simmer and stir with whisk until cheese melts.  Once cheese is melted, add Mustard, Salt, Pepper and Nutmeg. 

Add cheese mixture to noodle mixture and mix.  Transfer to a 3 quart casserole dish.  Top with Parmesan Cheese and Bread Crumbs.

Bake until top is golden brown, approximately 30 minutes. 

Serve.  Yields about 1 cup per serving.