Reduced-Fat Chicken and Broccoli Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Taught to me by a friend, altered to be healthier, quicker, and to make the stuffing brighter. Ingredients:
1 lb skinless chicken breast |
1 (10 1/2 ounce) can reduced-fat cream of mushroom soup |
1 cup water |
2 -3 garlic cloves, minced |
1 (1 lb) bag frozen broccoli |
2 cups shredded part-skim colby-monterey jack cheese |
1 (6 ounce) box chicken flavor stuffing mix |
1 2/3 cups vegetable broth |
Directions:
1. Pre-heat oven to 350.
2. Cut chicken breasts into bite sized pieces.
3. Cook chicken in skillet over med-hi heat for about 5 minutes (to reduce fat, I do this without oil).
4. In separate pan, mix water, garlic, and cream of mushroom soup and heat til warmed through.
5. Microwave frozen broccoli.
6. Place chicken in bottom of casserole dish, and cover with the broccoli.
7. Spread half the cheese over broccoli, cover with soup.
8. In pan used to make soup, heat vegetable broth (substituted cup for cup with water in your stuffing directions).
9. Add stuffing to broth (I cut out any butter called for in directions to cut fat).
10. Spread stuffing over soup, cover with remaining cheese.
11. Bake in oven for 35-45 minutes, until center is piping hot and stuffing is crunchy.
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