Chicken and Broccoli Casserole

When it comes to chicken, I am always looking for new recipes to spice things up.  A grilled chicken breast is great for dinner, but it gets boring after a while.  The other night I decided to try this Chicken and Broccoli casserole from Cooking Light.  I love making casseroles because they are so quick and easy to make.  This recipe was delicious!  It was so creamy!  I changed the way I cooked the chicken from the recipe because I don't really like boiling chicken.  This recipe is great because it can be made ahead of time and then put in the oven when you are ready to eat it.  I will definitely be making this again!

Ingredients:

• 6 oz. frozen broccoli
• 2 (6 oz.) chicken breasts, cut into cubes
• 6 oz. fat free evaporated milk
• 2 tablespoon flour
• 1/2 cup fat free mayonnaise
• 1/4 cup fat free sour cream
• 2 tablespoons dry sherry
• 1/2 teaspoon Worcestershire sauce 
• 1/2 cup 99% fat free cream of Mushroom soup
• 1/2 cup Parmesan cheese
• salt and pepper, to taste

Directions: 

1. Preheat the oven to 400 degrees.  Spray an 8x8 pan with non-fat cooking spray and set aside. 
2. Steam the broccoli for about 5 minutes, or until the broccoli is tender but still a little bit crisp.  Set aside in a medium bowl. 
3. Heat a medium skillet over medium heat and saute the chicken breast until the chicken is no longer pink. Be careful not to overcook as it will continue to cook in the oven. 
4. While the chicken is cooking, combine the milk and flour.  Season with salt and pepper.  Once combined, bring to a boil over medium-high heat and whisk constantly.  This will create a roux. Once the mixture thickens, remove from heat and add the mayo, sour cream, sherry, Worcestershire sauce, cream of mushroom, and 1/4 cup Parmesan. 
5. After those ingredients are combined and the chicken has finished cooking, add the chicken and sour cream mixture to the broccoli.  Stir the ingredients so that they are they are mixed well together.  
6. Spoon the mixture into the baking dish and top with the remaining 1/4 cup of Parmesan. Bake for about 35-40 minutes, until the top is a little brown. 

Nutritional Information (serves 4): 276 calories, 7.8g fat, 66mg cholesterol, 18.9g carbohydrates, 2.1g fiber, 31.1g protein

Weight Watchers points per serving: 7 points plus