Chicken and Broccoli Casserole

Ingredients

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

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...

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