Chicken Broccoli Casserole
Ingredients
- Water
- Salt, to taste
- 4 1/2 cups fresh or frozen broccoli florets
- 2 (103/4-ounce) cans low-fat condensed cream of chicken soup
- 2 soup cans milk (we use 2 percent, not skim) (2 1/4 cups plus 3 tablespoons)
- 1/4 cup sour cream (can use light but not fat-free)
- 3 cups cubed cooked chicken or turkey
- 3/4 cup dry bread crumbs or Ritz cracker crumbs
- 2 tablespoons butter, melted
Directions
Bring a large pot of water to a boil, adding a little salt. Add broccoli, return to a boil, reduce heat, cover and simmer about 3 minutes, or until barely tender. Drain well.
Preheat oven to 375 degrees. Butter a nonreactive 13-by-9-by-2-inch baking dish.
In a large mixing bowl, stir together soup, milk and sour cream. Gently mix in broccoli and chicken. Transfer to prepared baking dish. Mix bread or cracker crumbs with melted butter and sprinkle evenly over top. Cover baking dish with a cover or aluminum foil and bake about 30 minutes. Uncover and continue baking another 20 minutes or until bubbly and top is nicely browned. Makes 6 servings.
Per serving (with low-fat cream of chicken soup and light sour cream): 339 calories, 30 percent calories from fat, 11 grams total fat, 89 milligrams cholesterol, 6 grams saturated fat, 31 grams protein, 25 grams carbohydrates, 2 grams total fiber, 1,007 milligrams sodium, 23 grams net carbs, 7 grams total sugars.
You can substitute 1 can of condensed cream of mushroom soup for a nice variation.
Source: Sun Sentinel – Florida
