2 tablespoons reduced-calorie margarine, melted and divided
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups canned no-salt-added chicken broth, undiluted and divided
1 cup nonfat sour cream alternative
1/4 cup (1 ounce) shredded reduced-fat Gruye@Sre cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Vegetable cooking spray
6 cups chopped cooked broccoli
3 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
How to Make It
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.