Chicken and Broccoli Casserole |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
3 quart(s) water |
1 12-ounce package(s) broccoli florets |
4 6-ounce skinless, boneless chicken breast halves |
1 12-ounce can(s) evaporated fat-free milk |
1/4 cup(s) all-purpose flour (about 1 ounce) |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) freshly ground black pepper |
dash of nutmeg |
1 cup(s) fat-free mayonnaise |
1/2 cup(s) fat-free sour cream |
1/4 cup(s) dry sherry |
1 teaspoon(s) worcestershire sauce |
10 3/4 can(s) condensed cream of mushroom soup, undiluted |
1 cup(s) (4 ounces) grated fresh parmesan cheese, divided |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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