On a healthy eating kick right now. It should pass. In the meantime here is a recipe I got out of Cooking Light. It's actually tasty for low-fat eating.
Chicken and Broccoli Casserole
3 qts water
1(12 oz) pkg broccoli florets
4 (6 oz) boneless skinless chicken breasts
1(12oz) can fat free evaporated milk
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
dash of nutmeg
1 c. fat-free mayo
1/2 c. fat-free sour cream
1/4 c. dry sherry
1 tsp. Worcestershire sauce
1 can condensed reduced fat cream of mushroom soup,undiluted
1 c. grated Parmesan divided.
cooking spray
Preheat oven to 400 and spray 13x9 pan.
Bring water to boil. Add broccoli, cook 3 minutes and then transfer with slotted spoon to a large bowl. Add chicken,reduce heat and simmer 15 minutes. Transfer chicken to cutting board and cool. Cut into bite-sized pieces and add to bowl with broccoli.
Combine evaporated milk, , flour, salt, pepper, and nutmeg in a saucepan. whisk over medium heat till smooth and thickened, about a minute. Remove from heat and add mayo and rest of ingredients through soup and 1/2 c. cheese. Spoon into baking dish and sprinkle the rest of the cheese on top. Bake at 400 for 50 minutes or until mixture bubbles and cheese browns(hopefully all that happens at once). Remove and cool for 5 minutes.
No comments:
Post a Comment