Chicken & Broccoli Casserole

By á-178825

8 servings. Can double recipe to fill 9x13 casserole dish.

Ingredients

• 3 qts water
• 12 oz pkg broccoli florets
• 8 oz pkg sliced baby portobello mushrooms (optional)
• 4 (6 oz) boneless, skinless chicken breast halves
• 12 oz can evaporated milk (can use fat free)
• 1/4 c all purpose flour
• 1/4 t salt
• 1/4 t fresh ground pepper
• Dash of nutmeg
• 1 c mayo (can use fat free)
• 1/2 c sour cream (can use fat free)
• 1/4 c dry sherry
• 1 t Worcestershire sauce
• 1 can mushroom soup (can use reduced sodium, 98% fat free)
• 4 oz grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Step 1

Preheat oven to 400. Bring water to boil in lg Dutch oven over med high heat. Add broccoli & cook 5 min until crisp tender. (For crisper broccoli cook only 3 min.). Transfer broccoli to lg bowl with slotted spoon. Add chicken to boiling water; reduce heat & simmer 15 min until done. Transfer chicken to cutting board; cool slightly. Cut chicken into bite sized pieces & add chicken to bowl with broccoli.

(Variation for chicken: cut breasts into 1 in. bite size pieces. Pour 2-3 T oil into skillet & sauté chicken for 5 min until no longer pink. Drain on paper towels & add to bowl with broccoli.). If using mushrooms, sauté in skillet used for cooking chicken. Drain on paper towels then add to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper & nutmeg in pan, stirring with a whisk until smooth. Bring to boil over med high heat; cook 1 min, stirring constantly. Remove from heat. Add mayo, next 4 ingredients (through soup), & 1/2 c cheese, stirring until well combined. Add mayo mixture to broccoli mixture; stir gently until combined.

Spoon mixture into 13x9 in. baking dish coated with cooking spray. Sprinkle with remaining 1/2 c cheese. Bake at 400 for 50 min until mixture bubbles at the edges & cheese begins to brown. Remove from oven; let cool on wire rack 5 min.