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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 456.1
  • Total Fat: 15.5 g
  • Cholesterol: 59.3 mg
  • Sodium: 780.7 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 30.0 g

View full nutritional breakdown of Chicken and Broccoli Casserole calories by ingredient
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Chicken and Broccoli Casserole

Submitted by: AMANACER

Introduction

One of the hardest things about the change to a healthy lifestyle was my family's love of comfort foods. This allows us to indulge this love and is one of my husband and son's most requested dishes. Slightly time consuming, so we usually save this for the weekend

I modified this cooking light recipe to eliminate many of the artificial filler type ingredients and include more healthy fats. For best flavor, use a high quality parmesan. Nutritional info includes the whole wheat egg noodles.
One of the hardest things about the change to a healthy lifestyle was my family's love of comfort foods. This allows us to indulge this love and is one of my husband and son's most requested dishes. Slightly time consuming, so we usually save this for the weekend

I modified this cooking light recipe to eliminate many of the artificial filler type ingredients and include more healthy fats. For best flavor, use a high quality parmesan. Nutritional info includes the whole wheat egg noodles.

Number of Servings: 8

Ingredients

    3 quarts water
    1 (12-ounce) package broccoli florets
    1 lb skinless, boneless chicken breast halves or tenders
    1 (12-ounce) can evaporated fat-free milk
    1/4 cup all-purpose flour (about 1 ounce)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    Dash of nutmeg
    1 cup Olive Oil reduced fat mayo
    1/2 cup Daisy brand light sour creme
    1/4 cup dry sherry
    1 teaspoon Worcestershire sauce
    1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
    1 cup (4 ounces) grated fresh Parmesan cheese, divided
    Cooking spray

    1 Package Whole Wheat Egg Noodles

Directions

Bring water to a boil in a large pot 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 (less if using chicken tenders rather than whole breast). 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.

While mixture is baking, prepare egg noodles according to package instructions.

Remove from oven; let cool on a wire rack 5 minutes. Serve over prepared egg noodles.

Serving Size:ámakes 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user AMANACER.






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