Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
Photo by www.myrecipes.com

Ingredients

  • ¼ cup dry sherry
  • 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • Dash of nutmeg
  • 1 (12-ounce) can evaporated fat-free milk
  • ¼ cup all-purpose flour (about 1 ounce)
  • 3 quarts water
  • 1 (12-ounce) package broccoli florets
  • + 23 more ingredients
    • 1 cup (4 ounces) grated fresh Parmesan cheese, divided
    • 1 (12-ounce) can evaporated fat-free milk
    • 1 cup fat-free mayonnaise
    • ¼ teaspoon freshly ground black pepper
    • 1 (12-ounce) package broccoli florets
    • Dash of nutmeg
    • Cooking spray
    • ½ cup fat-free sour cream
    • ¼ teaspoon freshly ground black pepper
    • ½ cup fat-free sour cream
    • ¼ cup all-purpose flour (about 1 ounce)
    • 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
    • ¼ cup dry sherry
    • 1 teaspoon Worcestershire sauce
    • Cooking spray
    • 1 teaspoon Worcestershire sauce
    • 1 cup (4 ounces) grated fresh Parmesan cheese, divided
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ¼ teaspoon salt
    • 3 quarts water
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 cup fat-free mayonnaise
    • ¼ teaspoon salt

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...

View full recipe at My Recipes

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