Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mom's Creamy Chicken and Broccoli Casserole
Mom's Creamy Chicken and Broccoli Casserole
About the Recipe
Traditional creamy chicken casserole can have more than 800 calories per serving, but we’re serving up this classic comfort dish with a fraction of the calories.
By Carolun Tesini – Cooking Light
Nutritional Info
Ingredients:
1 (12-ounce) package steam-in-bag broccoli florets
1 tablespoon canola oil
1 cup prechopped onion
2 (8-ounce) packages presliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
Getting it done:
1. Preheat broiler.
2. Prepare broccoli in microwave according to package directions.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.
1. Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13×9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3. Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
Ingredients:
1 (12-ounce) package steam-in-bag broccoli florets
1 tablespoon canola oil
1 cup prechopped onion
2 (8-ounce) packages presliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
Getting it done:
1. Preheat broiler.
2. Prepare broccoli in microwave according to package directions.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.
About the Recipe
Traditional creamy chicken casserole can have more than 800 calories per serving, but we’re serving up this classic comfort dish with a fraction of the calories.
By Carolun Tesini – Cooking Light
Nutritional Info
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