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Chicken Broccoli Casserole

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  Chopped shallots 2 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Reduced calorie margarine 2 Tablespoon, melted and divided
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Canned no salt chicken broth 1 1⁄2 Cup (24 tbs), undiluted and divided
  Nonfat sour cream alternative 1 Cup (16 tbs)
  Shredded reduced fat gruyere cheese 1 Ounce (1/4 Cup)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Vegetable cooking spray 1
  Chopped cooked broccoli 6 Cup (96 tbs)
  Chopped cooked chicken breast 3 Cup (48 tbs), skinned before cooking and cooked without salt
  Fine dry breadcrumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Minced fresh parsley 2 Tablespoon

Saute shallots and garlic in 1 tablespoon margarine in a saucepan over medium-high heat until tender.
Combine flour and 1/2 cup chicken broth; stir well.
Add flour mixture and remaining 1 cup chicken broth to saucepan.
Cook over medium heat, stirring constantly, until mixture is thickened.
Remove from heat; add sour cream and next 4 ingredients.
Spread 1/2 cup sour cream mixture in an 11- x 7-x 1 1/2-inch baking dish coated with cooking spray.
Add broccoli and 1 1/4 cups sour cream mixture.
Top with chicken and remaining sour cream mixture.
Combine breadcrumbs, 2 tablespoons Parmesan cheese, parsley, and remaining 1 tablespoon margarine; stir well.
Sprinkle evenly over top of casserole.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.

Recipe Summary

Main Dish

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Chicken Broccoli Casserole Recipe