Chicken and Broccoli Casserole
Chicken and Broccoli Casserole
Ingredients
- 3 Quarts Water
- 1 12 OZ Broccoli Florets
- 4 6 OZ Skinless Boneless Chicken Breasts
- 1 12 OZ Can Evaporated Fat-Free Milk
- 1/4 Cup All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- Dash Nutmeg
- 1 Cup Fat-Free Mayonnaise
- 1/2 Cup Fat-Free Sour Cream
- 1/4 Cup Dry Sherry
- 1 tsp Colonel Pabst Worcestershire Sauce
- 1 10.75 OZ Can Condensed reduced sodium fat-free Cream of Chicken Soup
- 1 Cup Grated Fresh Parmesan Cheese Divided
- Cooking Spray
Instructions
- Preheat oven to 400 F
- 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, Sour Cream, Dry Sherry, Colonel Pabst Worcestershire Sauce, Soup and 1/2 cup cheese, stirring until well combined.
- Add Mayonnaise mixture to Broccoli mixture; stir gently until combined.
- Spoon mixture into 9×13 inch baking dish coated with cooking spray.
- Sprinkle with remaining 1/2 cup of Cheese.
- Bake at 400 F for 50 minutes or until mixture bubbles at the edges and Cheese begins to brown.
- Remove from oven let cool on wire rack 5 minutes