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    You are in: Home / Recipes / Chicken and Broccoli Casserole Recipe
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    Chicken and Broccoli Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    CFRP's Note:

    This recipe, from Cooking Light September 2005, is easy, tasty and low fat. Although I don't normally prefer recipes with cans of soup in them, this is a great weeknight meal and also freezes well. The original recipe calls for 1 cup of low fat mayo - I eyeball it but tend to use only 2/3 cup or 3/4 cup. I also use a blend of cheeses including cheddar, parm, and whatever else I have on hand. If you only have uncooked chicken breasts on hand, cube them and poach them with the broccoli.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°.
    2. 2
      Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3-5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to bowl with broccoli.
    3. 3
      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. If the sauce is too thick, add milk to thin it out until it has reached the desired consistency. Add mayonnaise mixture to broccoli mixture; stir gently until combined. Season with salt and pepper.
    4. 4
      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 30-40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

    Ratings & Reviews:

    • on March 09, 2008

      45

    • on November 24, 2007

      45

      You would never think this was a light recipe. It is very rich and substantial. I ate it a "low carb" way plain but served over rice for the rest. Next time I will decrease the sherry a bit. Thanks for posting, CFRP. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2007

      55

      This is the most awesome chicken-broccoli casserole EVER!! I swear I looked through every single similiar recipe on this site trying to find "THE ONE", and I knew this was it the second I saw it. I just wanted something more than the typical cheese-chicken-canned soup kind. This has an extra depth of flavor that puts it at a much deserved outstanding five stars. I didn't have fat-free evaporated milk, so I used regular. Also, I grilled the broccoli on my spankin' new grill pan to boost the flavor. Served it over rice, which in my opinion is a must! Thanks tons for posting this great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken and Broccoli Casserole

    Serving Size: 1 (600 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 61
    22%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 67.9 mg
    22%
    Sodium 422.6 mg
    17%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 6.7 g
    26%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    low-fat mayonnaise

    98% fat-free cream of mushroom soup

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