Chicken and Broccoli Casserole

By gvcathy

Ingredients

• 1 bunch fresh broccoli, cleaned and cut into bite-size pieces
• 4 6-oz. boneless, skinless chicken breasts
• 1 (12-oz.) can dvaporated fat-free milk
• 1/4 C flour
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• Dash nutmeg
• 1/2 C lowfat mayo
• 1/4 C fat free sour cream
• 1/4 C dry sherry
• 1 tsp worcestershire sauce
• 1 can cream of mushroom soup, undiluted
• 1 C (4 ounces) grated fresh cheddar cheese

Preparation

Step 1

Preheat oven to 400.

Bring pot of water to boil; add broccoli and cook til tender-crisp (about 5 min.) Remove broccoli from water with slotted spoon and place into large bowl. Add chicken to boiling water, reduce heat, and simmer about 15 minutes. Transfer chicken to cutting board, cool slightly and cut into bite-size pieces. Add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with whisk until smooth. Bring to boil over med-high heat, cook 1 minute, stirring constantly. Remove from heat. Add mayo, next 4 ingredients (through soup), and 1/2 C cheese.

Spoon mixture into 13 x 9 pan coated with cooking spray. Sprinkle with remaining 1/2 C 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 wire rack for 5 minutes.

Approx. 300 calories per 1 C serving