Lowfat Chicken & Broccoli Casserole

Lowfat Chicken & Broccoli Casserole
Lowfat Chicken & Broccoli Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Ingredients

  • 3

    quarts water

  • 1

    (12-ounce) package broccoli florets $

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 1

    (12-ounce) can evaporated fat-free milk

  • 1/4

    cup all-purpose flour (about 1 ounce)

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • Dash of nutmeg 1 cup fat-free mayonnaise

  • 1/2

    cup fat-free sour cream

  • 1/4

    cup dry sherry

  • 1

    teaspoon Worcestershire sauce

  • 1

    (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted

  • 1

    cup (4 ounces) grated fresh Parmesan cheese, divided

  • Cooking spray

Directions

Preparation Preheat oven to 400°. Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

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