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Pimiento Cheese Chicken-Broccoli Casserole
Ingredients
  • ⅓ cup all-purpose flour
  • 4 cups 2% reduced-fat milk, divided
  • 8 ounces whole-grain penne pasta (cooked to al dente)
  • 3 cups fresh broccoli florets
  • 3 cups shredded cooked chicken (from 1 large rotisserie chicken)
  • 6 ounces reduced-fat extra-sharp Cheddar cheese, shredded (1½ cups)
  • 1 (4-oz.) jar diced pimiento peppers (drained)
  • ½ teaspoon onion powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup crushed whole-grain crackers (such as Ritz)
  • 1 tablespoon canola oil
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