Chicken and Broccoli Casserole

[Sheryl]

Our gang loved it, the small amount of leftovers were inhaled by the time I got home from work the following day. This is rich and heavy tasting, a healthier version of a cream sauce.

I had to make several substitutions, and used a bit more chicken and broccoli then it called for, but it turned out just great. I
STEAMED the broccoli for just under 3 minutes since I don't like
mushy broccoli.

Chicken and Broccoli Casserole

For crisper broccoli, remove it from the boiling water after three
minutes. Serve with a simple green salad.

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

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.

Yield: 8 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 276(25% from fat); FAT 7.8g (sat 3.5g,mono 1.8g,poly 1.1g);
PROTEIN 31.1g; CHOLESTEROL 66mg; CALCIUM 365mg; SODIUM 696mg; FIBER
2.1g; IRON 1.6mg; CARBOHYDRATE 18.9g
COOKING LIGHT RECIPE

[MJ]

Sheryl, there is something missing in the instructions. What do you do after putting the chicken in with the broccoli?

[Sheryl]

uh oh, I didn't catch that! I made it from the hard copy cooking light cookbook, but found it online to cut and paste in! I will look at my book and put the rest in. Essentially, you mix up the casserole and save the 1/2 the cheese for a topping. I cooked it on convection at 400 degrees until it was bubbly and slightly browned and it was really good!

I made several substitutions, since I don't own any sherry or cream of mush soup! I read the online review that the sherry didn't add good flavor, so I am glad I did that anyway. I used a very dry wine.

[Lindanshadow]

I tried this recipe last night and it was great! I think I will put rice in it next time to give it more body. Great recipe!
Linda H.