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Chicken Broccoli Casserole Recipe
|Sweet basil||1 Tablespoon|
|Onion||2 Tablespoon, chopped|
|Broccoli||1 Pound, separated|
|Water chestnuts||1⁄4 Cup (4 tbs), sliced|
|Powdered milk||1⁄4 Cup (4 tbs)|
|Brown rice||1 Cup (16 tbs)|
Calories 545 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 2.5 g12.5%
Trans Fat 0.1 g
Cholesterol 157.4 mg
Sodium 272.5 mg11.4%
Total Carbohydrates 49 g16.3%
Dietary Fiber 5 g20.1%
Sugars 5.5 g
Protein 69 g137.7%
Vitamin A 21.6% Vitamin C 177.8%
Calcium 18.4% Iron 22%
*Based on a 2000 Calorie diet
1 Wash throughly, 4 to 6 chicken breasts. Skin and bone them.
2 In a pan add 1 quart of water season with basil, bay leaf, celery, and onion. Add chicken.
3 Cook the breasts until tender, but not dry.
4 Remove from liquid; reserve the liquid.
5 Cut chicken into chunks.
6 In a 2-quart casserole dish, arrange chicken, broccoli, and water chestnuts in layers.
7 Layer until all ingredients have been used.
8 With 1 1/4 cups of strained chicken broth mixed with dry milk and arrowroot, prepare the gravy.
9 Add sherry for flavor.
10 Pour over chicken-and-broccoli mixture.
11 Cover with foil and bake in 350 degrees farenheit oven until hot.
12 Serve hot.