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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
3 quarts water
1 (12 oz) pkg broccoli florets
4 (6 oz) skinless, boneless chicken breast halves
1 (12 oz) can evaporated milk
1/4 cup flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dash of nutmeg
1 cup mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 tsp Worcestershire sauce
1 can cream of mushroom soup, undiluted
1 cup (4 oz) grated fresh Parmesan cheese, divided
Cooking spray
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 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, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
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. Serves 8
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CHICKEN AND BROCCOLI CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
3 quarts water
1 (12 oz) pkg broccoli florets
4 (6 oz) skinless, boneless chicken breast halves
1 (12 oz) can evaporated milk
1/4 cup flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
Dash of nutmeg
1 cup mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 tsp Worcestershire sauce
1 can cream of mushroom soup, undiluted
1 cup (4 oz) grated fresh Parmesan cheese, divided
Cooking spray
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 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, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
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. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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