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  1. #1
    Deal GURU
    Join Date
    Mar 2009

    Default Chicken and Broccoli Casserole

    Chicken and Broccoli Casserole

    Vegetable oil spray
    10 ounces fresh broccoli spears (or 10-ounce package frozen)
    2 cups diced, cooked chicken
    1 teaspoon light margarine
    8 ounces fresh mushrooms, sliced (2-1/2 to 3 cups)
    1-1/3 cups Chicken Broth
    5-ounce can fat-free evaporated milk (2/3 cup)
    1/4 cup all-purpose flour
    1/4 cup sliced green onions
    3 tablespoons grated Parmesan cheese
    Dash of nutmeg
    1/4 cup fresh bread crumbs (or 1/2 slice bread)
    2 tablespoons finely snipped fresh parsley
    1 teaspoon grated lemon zest

    Lightly spray a 9-inch square baking pan with vegetable oil spray. Steam broccoli spears until tender-crisp, then plunge into ice water to stop cooking. Drain and blot dry on paper towels. Arrange in baking pan. Evenly place chicken over broccoli.
    Heat margarine in skillet over medium heat. Swirl to coat bottom. Cook mushrooms, covered, for 7 to 9 minutes, or until they've been released of their juices. Increase heat to high and cook, uncovered, for 1 to 2 minutes to allow liquid to evaporate. In a saucepan, pour broth and milk. Whisk in flour. Bring to a boil over medium-high heat; cook until thickened, 3 to 4 minutes, stirring occasionally. Stir in green onions, Parmesan, nutmeg, and the mushrooms. Pour over chicken in baking pan.
    In a small bowl, combine bread crumbs, parsley and lemon zest. Sprinkle over casserole. Bake in a preheated oven at 375 degrees F. for 25 minutes.

    Enjoy! Thanks; Virginia

  2. The Following 4 Users Say Thank You to Virginia For This Useful Post:

  3. #2
    What's a Budget?
    Join Date
    Jul 2008

    Default Re: Chicken and Broccoli Casserole

    Thanks so much for the recipe "Broccoli & Chicken." We make it out of all natural/organic products so everyone in the family can eat it & we love it!

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