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SKINNY CHICKEN BROCCOLI CASSEROLE

My husband and I moved our two boys over to California several years back, in order for him to go to law school. He graduated from UCLA law school and began working at a big law firm doing corporate and international law.

We were lucky to get such a good job because at about the same time he was going to graduate, the economy tanked and a LOT of law students had their law firm jobs deferred.

Skinny Cheesy Chicken and Broccoli -Rice Casserole is soul-satisfying comfort food that’s a little easier …
Serves: 6

 

INGREDIENTS

  • 3 boneless, skinless, chicken breasts, cooked and diced
  • 2 packages (10 ounces) frozen broccoli cuts, cooked and drained
  • 2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup
  • ¾ cup nonfat evaporated milk
  • 1 teaspoon lemon juice
  • 1 cup reduced-fat shredded cheddar cheese
  • ½ cup Italian-flavored dry bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • Cooking spray

 

INSTRUCTIONS:

  1. Heat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, toss together the cooked chicken and broccoli.
  3. In a smaller bowl, mix together the soup, milk and lemon juice.
  4. Add this to the chicken and broccoli and stir to combine.
  5. Spread the mixture evenly into the greased baking dish.
    Sprinkle with the shredded cheddar. Toss the bread crumbs and parmesan together and sprinkle evenly over the top of the casserole.
  6. Spray lightly with cooking spray.
  7. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until bubbly.

 

COOK’S NOTES

Nutritional Estimates Per Serving (1/6th of recipe): 362 calories, 14 g fat, 24 g carbs, 4 g fiber, 37 g protein, 9PointsPlus, 7 SP.

 

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