Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 289.9
  • Total Fat: 5.4 g
  • Cholesterol: 81.6 mg
  • Sodium: 743.2 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken and Broccoli Casserole calories by ingredient
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From Cooking Light: For crisper broccoli, remove it from the boiling water after 3 minutes. From Cooking Light: For crisper broccoli, remove it from the boiling water after 3 minutes.
Number of Servings: 8


    3 quarts water
    1 (12-ounce) package broccoli florets
    4 (6-ounce) skinless, boneless chicken breast halves
    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 fat-free mayonnaise
    1/2 cup fat-free sour cream
    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


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.

Yield: 8 servings (serving size: about 1 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user SLBBW66.

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  • yummy - 1/29/08

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