Chicken and Broccoli

Bren2379's Note:

This is a delicious warm casserole that our mother made for us growing up. It is very easy and inexpensive with just a few ingredients that I usually have in my cupboard. I have modified it to be healthier and most ingredients can be swapped for lighter options. We always serve it over wild rice, it really adds to the dish.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• ½ cup butter
• 1 lb boneless skinless chicken breast (whole or tenders)
• 21 ounces frozen broccoli florets
• 2 tablespoons marjoram
• 1 -2 tablespoon flour
• ½ cup sherry wine
• 1 (14 ½ ounce) can reduced-sodium chicken broth
• ¼ cup fat-free half-and-half
• 8 ounces swiss cheese
• uncle ben's wild rice

Directions:

1. Preheat oven to 350 degrees.
2. Dethaw frozen broccoli in microwave.
3. Place broccoli in a 9x13 glass baking dish.
4. Melt butter in frying pan over medium heat.
5. Add marjoram.
6. Cook chicken in butter and marjoram mixture.
7. Once chicken is cooked, cut into bite size pieces.
8. Remove chicken from pan and place into glass baking dish over the broccoli, leaving butter and marjoram mixture in frying pan.
9. Turn heat to medium high and add sherry.
10. Let cook for one minute to burn off alcohol.
11. Reduce heat to medium.
12. Add flour a little bit at a time to thicken mixture.
13. Stir to remove any lumps.
14. Add the can of chicken broth graudally, continually stirring to remove and lumps.
15. When smooth, finish with half and half.
16. Pour this mixture over the chicken and broccoli in glass baking dish.
17. Top off dish with a layer of swiss cheese slices.
18. Cook for 30 minutes on until swiss cheese is melted and bubbling on top.
19. Serve over wild rice and enjoy!

Reviews

[NorthwestGal]

This was a very good casserole dish. The sherry sauce and Swiss cheese sprinkled on top really contributed a lot of flavor. One observation is that the chicken could have benefitted from a little seasoning while cooking in the pan (perhaps salt, pepper, garlic and basil) to boost the flavor. Otherwise, this was quite good. Thanks for sharing your recipe, Bren2379. Made for Spring 2010 Pick-A-Chef.