EASY CHICKEN
RECIPE
FOR A MOM ON THE GO!!!
Chicken and Broccoli Casserole
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.
3 quarts water
1/4 cup all-purpose flour (about 1 ounce)
Cooking spray
1 (12-ounce) package broccoli florets
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
4 (6-ounce) skinless, boneless chicken breast
halves
1 (12-ounce) can evaporated fat-free milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
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
1 cup (4 ounces) grated fresh Parmesan cheese, divided
TRY it with YOUR Family Today!!
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