Supper

Chicken and Broccoli Casserole

This recipe is out of my Cooking Light cookbook. I don't use fat free ingredients so maybe that's why my family likes it so well.

12oz package broccoli florets
4 skinless, boneless chicken breast halves
12oz can evaporated fat-free milk
1/4 cup all purpose flour
1/4 tsp salt
1/4 tsp pepper
Dash of nutmeg
1 cup fat-free mayo
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 tsp Worcestershire sauce
1 can Cream of Mushroom soup
1 cup grated fresh Parmesan cheese, divided

1. Preheat oven to 400

2. Boil broccoli about 5 minutes until crisp-tender then transfer to a bowl. Add chicken to boiling water and cook until done then transfer to a cutting board and dice into bite sized pieces. Add chicken to bowl of broccoli.

3.Combine evap milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil, cook for 1 minute stirring constantly. Remove from heat. Add mayo and next 4 ingredients and 1/2 cup cheese, stirring until well combined. Add mayo mixture to broccoli mixture and stir gently.

5. Place in 9x13 baking dish that's been coated with cooking spray. Sprinkle with remaining cheese and bake for 50 minutes or until mixture bubbles at edges and cheese begins to brown.

My Variations:
I don't like fat free stuff so I use real ingredients. I also cook my chicken slowly all day in the crockpot with broth then shred it.