Ingredients for Broccoli Cheese And Chicken Casserole
- Broccoli Stems
- Cooked Chicken Breasts
- Cheddar Cheese
- Skim Milk
- 1 tbsp lemon juice
- 1 tsp curry powder
- 1/2 tsp black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- All Purpose Flour
- 2 tbsp cold water
- Melba Toast
- 2 tbsp melted butter
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How to Make Broccoli Cheese And Chicken Casserole
- Preheat oven to 350°F (175°C).
- In a 13x9x3 inch baking dish, arrange 1 lb broccoli florets in two rows with stalks towards the center.
- Top broccoli with 1.5 cups cooked chicken, shredded or diced.
- Sprinkle 1 cup shredded cheddar cheese over the chicken.
- In a medium saucepan, whisk together 1 cup milk, 1 tbsp lemon juice, 1 tsp curry powder, 1/2 tsp black pepper, and 1 (10.75 ounce) can condensed cream of mushroom soup.
- In a small bowl, whisk together 2 tbsp all-purpose flour and 2 tbsp cold water until smooth.
- Gradually whisk the flour mixture into the soup mixture.
- Bring to a simmer over medium heat, whisking constantly until thickened (about 2-3 minutes).
- Pour the creamy sauce evenly over the chicken and broccoli.
- In a small bowl, combine 1/2 cup melba toast crumbs and 2 tbsp melted butter.
- Sprinkle the crumb mixture evenly over the casserole.
- Cover the casserole with foil and bake for 20 minutes.
- Remove foil and bake for an additional 15 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving over hot basmati rice.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
27g
Carbs
5g
