Chicken Broccoli Casserole Recipe


MethodMain Ingredient


 Chopped shallots2 Tablespoon
 Minced garlic1⁄2 Teaspoon
 Reduced calorie margarine2 Tablespoon, melted and divided
 All purpose flour6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Canned no salt chicken broth1 1⁄2 Cup (24 tbs), undiluted and divided
 Nonfat sour cream alternative1 Cup (16 tbs)
 Shredded reduced fat gruyere cheese1 Ounce (1/4 Cup)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Ground white pepper1⁄8 Teaspoon
 Vegetable cooking spray1
 Chopped cooked broccoli6 Cup (96 tbs)
 Chopped cooked chicken breast3 Cup (48 tbs), skinned before cooking and cooked without salt
 Fine dry breadcrumbs1⁄4 Cup (4 tbs)
 Grated parmesan cheese2 Tablespoon
 Minced fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2493 Calories from Fat 875

% Daily Value*

Total Fat 100 g154.1%

Saturated Fat 24.2 g120.9%

Trans Fat 0 g

Cholesterol 53.8 mg

Sodium 2493.7 mg103.9%

Total Carbohydrates 212 g70.7%

Dietary Fiber 42.3 g169.3%

Sugars 31.4 g

Protein 210 g419.4%

Vitamin A 84.6% Vitamin C 72.1%

Calcium 86% Iron 81.8%

*Based on a 2000 Calorie diet


Saute shallots and garlic in 1 tablespoon margarine in a saucepan over medium-high heat until tender.
Combine flour and 1/2 cup chicken broth; stir well.
Add flour mixture and remaining 1 cup chicken broth to saucepan.
Cook over medium heat, stirring constantly, until mixture is thickened.
Remove from heat; add sour cream and next 4 ingredients.
Spread 1/2 cup sour cream mixture in an 11- x 7-x 1 1/2-inch baking dish coated with cooking spray.
Add broccoli and 1 1/4 cups sour cream mixture.
Top with chicken and remaining sour cream mixture.
Combine breadcrumbs, 2 tablespoons Parmesan cheese, parsley, and remaining 1 tablespoon margarine; stir well.
Sprinkle evenly over top of casserole.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.