Chicken Ramen Dump Dinner

My kids love ramen noodles, so they were thrilled to see ramen on our weekly menu. This is easy to prep in advance and then pop in the oven when you are ready to eat. The broccoli and carrots help to make this a filling and healthy meal.

Recipe adapted from Food Network

Ingredients:

Four 3 ounce packages chicken flavored ramen noodles (2 flavor packets reserved)

8 ounces nonfat plain Greek yogurt

2 cups nonfat milk

2 cups diced cooked chicken breast

2 tablespoons reduced sodium soy sauce

1 cup matchstick carrots

1/2 onion diced

2 garlic cloves pressed

2 cups broccoli (fresh or frozen and thawed)

8 ounces shredded cheddar cheese

Directions:

1. Preheat the oven to 400 degrees
2. Sauté the chicken with 1 tablespoon of soy sauce. Cook until chicken is just done. Set aside.
3. Sauté the onion, garlic, broccoli, and carrots until just soft with 1 tablespoon of soy sauce.
4. Spray an 8×8 glass baking sheet with nonstick spray.
5. Place the ramen noodles in a single layer covering the bottom of the dish.
6. Whisk the yogurt, milk, onion, garlic, broccoli, and carrots. Add in 2 flavor packets. Fold in the cooked chicken. Pour the mixture over the ramen noodles.
7. Sprinkle cheddar cheese on top.
8. Bake until noodles are cooked through and the cream sauce is bubbly. If cooking now cook 30-35 minutes. If cooking after refrigerating cook at least 45 minutes or until cheese is melted and dish is heated through.