Chicken Broccoli Casserole
|Sweet basil||1 Tablespoon|
|Celery||2 Tablespoon, chopped|
|Onion||2 Tablespoon, chopped|
|Broccoli||1 Pound, separated|
|Broccoli||1 Pound, separated into florets|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Powdered milk||1⁄4 Cup (4 tbs)|
|Non fat dry powdered milk||1⁄4 Cup (4 tbs)|
|Brown rice||1 Cup (16 tbs)|
1 Wash throughly, 4 to 6 chicken breasts. Skin and bone them.
2 In a pan add 1 quart of water season with basil, bay leaf, celery, and onion. Add chicken.
3 Cook the breasts until tender, but not dry.
4 Remove from liquid; reserve the liquid.
5 Cut chicken into chunks.
6 In a 2-quart casserole dish, arrange chicken, broccoli, and water chestnuts in layers.
7 Layer until all ingredients have been used.
8 With 1 1/4 cups of strained chicken broth mixed with dry milk and arrowroot, prepare the gravy.
9 Add sherry for flavor.
10 Pour over chicken-and-broccoli mixture.
11 Cover with foil and bake in 350 degrees farenheit oven until hot.
12 Serve hot.
Calories 636 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 2.5 g12.7%
Trans Fat 0.1 g
Cholesterol 160.8 mg53.6%
Sodium 390.4 mg16.3%
Total Carbohydrates 64 g21.3%
Dietary Fiber 8.1 g32.4%
Sugars 14.4 g
Protein 77 g154.5%
Vitamin A 36.4% Vitamin C 347.9%
Calcium 41.2% Iron 26.7%
*Based on a 2000 Calorie diet