Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.3
  • Total Fat: 11.4 g
  • Cholesterol: 68.4 mg
  • Sodium: 731.7 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 36.3 g

View full nutritional breakdown of Chicken and Broccoli Casserole calories by ingredient
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Number of Servings: 6


    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
    freshly ground black pepper
    Dash of nutmeg
    1/2 cup fat-free mayonnaise $
    1/2 cup fat-free sour cream
    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 1/4 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 8 x 8-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 400░ for 40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Serving Size:ámakes 4 1 cup servings

TAGS:  Poultry |

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