Chicken Broccoli Casserole

Recipe from

Oxmoor House

Recipe Time

Cook: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Light and Luscious,

Oxmoor House

January 1994
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