Saturday, November 17, 2007

This is Light?!?

I love Turkey Divan. Correction, I love my Mom's Turkey Divan. However, unless you have leftover turkey meat, or feel like cooking an entire turkey to make divan, it is something that you can't make every day. I decided to find a recipe that was a compromise. Instead of turkey, this recipe uses chicken breast. It still has the traditional broccoli and creamy sauce which is part of my love affair with divan.
This recipe is from Cooking Light, and we love it! It takes a bit of time to prepare, but if you already have cooked chicken or turkey on hand, the prep time won't be as long. I served this alongside egg noodles with butter. I suppose with the egg noodles, it's night light anymore. Oh well! My husband, who fakes a choking fit when I mention a recipe is "light", even loves it. When I mentioned where I got the recipe, he seemed shocked. He then pretended to be mortified as he got his second helping.

It's creamy from the evaporated milk and soup, and very similar to Turkey Divan. With a little bit of a crispy crust on the top from the Parmesan, it makes a great recipe for a cold, rainy fall day. Enjoy!

Chicken and Broccoli Casserole
from Cooking Light

1 package (12 oz) broccoli florets
4 skinless, boneless chicken breast halves (6 oz each)
1 can (12 oz) evaporated fat-free milk
1/4 cup flour
salt and pepper to taste
dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 can (10.75 oz) 98% fat-free cream of mushroom soup
1 cup (4 oz) grated fresh Parmesan cheese, divided

1. Preheat oven to 400 degrees. Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to cutting board; cool slightly. Cut chicken into bite-sized pieces and add chicken to bowl with broccoli.

2. Combine evaporated milk, flour, salt, pepper and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients, and 1/2 cup cheese, stirring until well combined. Add mayo mixture to broccoli mixture; stir gently until combined.

3. Spoon mixture into a 13x9 inch baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake for 50 minutes or until mixture bubbles at the edges and cheese begins to brown.