Chicken Broccoli Casserole Recipe

I found this recipe on Cooking Light/My Recipes. To visit the original recipe, use the link below. I will post all my changes I made down below!

Cooking Light/My Recipes Chicken Broccoli Casserole Recipe

You Will Need:
-3 quarts water (I did not use this, and I will tell why below)
-1 (12 ounce) package broccoli florets
-4 (6 ounce) skinless, boneless chicken breast halves (I hate guessing at chicken weights and amounts and so on, I think I ended up with about a cup and a half of of chopped cooked chicken breast)
-1 (12 ounce) can fat free evaporated milk
-1/4 cup all purpose flour
-1/4 tsp salt (I didn't measure)
-1/4 tsp freshly ground black pepper (I didn't measure)
-Dash of nutmeg
-1 cup fat free mayonnaise (I used light, not fat free)
-1/2 cup fat free sour cream (I used light, not fat free)
-1/4 cup dry sherry (I did not use at all, because I didn't have any)
-1 tsp worcestershire sauce
-1 (10.75 ounce) can condensed reduced sodium fat free cream of mushroom soup, undiluted (I used fit and active fat free cream of mushroom, not reduced sodium)
-1 cup parmesan cheese, divided (I only used a half cup, and made a substitution, I'll explain below)
-Cooking spray

Directions:
-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. (So here's the change. My broccoli was in a steamable microwavable bag, so I just popped it in the microwave to cook, and did not boil it in a pan, then just dumped it in a large bowl.)



-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. (Another change, I had my husband chop up the chicken into tiny pieces, then I sauteed them in a skillet sprayed with cooking spray. I did not cook them long enough to brown, just to cook through, then transferred them to the bowl with the 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 mayo, sour cream, sherry, worcestershire sauce, soup, and 1/2 cup of the parmesan cheese. Stirring until well combined.



-Add mayo mixture to the broccoli and chicken. 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. (At this point I ran out of parmesan cheese, so instead of using the parmesan cheese, I used 1/2 cup of reduced fat shredded cheddar cheese, which also reduced the calories in the recipe some, and so much more yummy than parmesan on top.)
-Bake at 400 for 50 minutes or until mixture bubbles and cheese begins to brown. (I only ended up baking about 35-40 minutes.) Remove from oven, let cool on wire rack 5 minutes.

I split the pan up into 8 servings, each one only 249 calories a piece.

This recipe was absolutely delicious. Creamy, filling, cheesy, so yummy. Only thing we decided that we might change, is to add some onion and maybe garlic. I definitely recommend you try this. The only downside, is that it took me almost 40 minutes to prepare the dish, before even baking it.