Chicken and Broccoli Casserole

Name: Chicken and Broccoli Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 340 grams package broccoli florets; 305 grams condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted; 59 milliliters dry sherry; 340 grams evaporated fat-free milk; 237 milliliters fat-free mayonnaise; 28 grams 1/4 cup all-purpose flour (about; 1 Dash nutmeg; 113 grams cup grated fresh Parmesan cheese, divided; 0 teaspoons salt; 680 grams skinless, boneless chicken breast halves; 118 milliliters fat-free sour cream; 3 liters water; 1 teaspoon Worcestershire sauce

You can never have too many main course recipes, so give Chicken and Broccoli Casserole a try. This recipe serves 8. One serving contains 320 calories, 30g of protein, and 14g of fat. Autumn will be even more special with this recipe. A mixture of pepper, sherry, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

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Oven

Bring water to a boil in a large Dutch oven over medium-high heat.

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Water

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Dutch Oven

Add broccoli, and cook 5 minutes or until crisp-tender.

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Broccoli

Transfer broccoli to a large bowl with a slotted spoon.

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Broccoli

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Slotted Spoon

Bowl

Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done.

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Whole Chicken

Water

Transfer chicken to a cutting board; cool slightly.

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Whole Chicken

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Cutting Board

Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

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Broccoli

Whole Chicken

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Bowl

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.

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Evaporated Milk