Ingredients
Scale
- 2 (10-ounce) packages fresh broccoli
- 2 cups shredded chicken breast
- 1 (12-ounce) can fat-free evaporated milk
- 1/4 cup all-purpose flour
- 1/4 teapsoon salt
- 1/2 teaspoon black pepper
- 1 cup fat free mayonnaise
- 1/2 cup fat free sour cream
- 1/4 cup dry white wine
- 1 teaspoon Worchestershire sauce
- 1 (10.75-ounce) can condensed reduced sodium, 98% fat free cream of mushroom soup, undiluted
- The juice of one lemon
- 1 cup (4-ounces) shredded sharp cheddar cheese
- 1/4 cup fresh grated parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon butter
Instructions
- Steam broccoli in the microwave, according to packaged directions. In a large bowl, combine shredded chicken and broccoli. Set aside.
- Combine evaporated milk, flour, salt, and pepper 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 5 ingredients (through lemon juice), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli/chicken 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.
- In a small bowl, combine parmesan cheese, bread crumbs, and melted butter. Sprinkle evenly over casserole.
- Bake at 400° for 35 minutes or until mixture bubbles at the edges and cheese and breadcrumbs begin to brown. Remove from oven; let cool on a wire rack 5 minutes.
Nutrition
- Serving Size: 1 1/3 cups each
- Calories: 292
- Fat: 9 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 32 g