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Chicken Broccoli Casserole

Cook time 30 mins
Yield 8 servings.

Ingredients

  • 2 tablespoons chopped shallots
  • 1/2 teaspoon minced garlic
  • 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

Nutrition Information

  • calories 208
  • caloriesfromfat 25 %
  • fat 5.8 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.6 g
  • carbohydrate 14.2 g
  • fiber 0.0 g
  • cholesterol 47 mg
  • iron 0.0 mg
  • sodium 288 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious