Friday, July 01, 2005

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole (adapated from CL)

3 quarts water
12 ounces broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg (Fresh grated is best)
1 cup fat-free mayonnaise (I made my own)
1/2 cup fat-free sour cream (I used reduced fat)
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted (I used Cream of Broccoli and Cheese)
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

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. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

8 servings


  1. That looks great, I might have to make that saturday night when our neice is here(7yrs old). I cant stand all the fat free products that CL uses. They are just so vile.

  2. oh and have you ever tried alton browns stovetop macncheese? Its so freaking good. It uses evap milk too.

  3. I made this last night and it was really good. My one suggestion is to serve it over brown rice (we did). It would have been too saucey without the rice. I also topped it with cheddar cheese instead of parmesan (still kept the parmesan in the sauce). It was quite good.

    Thanks for another great recipe! I will have to see what to try next.

  4. Randi - I have not tried it, but will look for it!

    Tanya - Great idea to serve over rice! I'll note the cheese change since it turned out well on my paper copy!