Ingredients
-
1
-
1
-
1
-
2 - 3
-
1
-
2
-
1
-
1 2/3
-
-
-
-
-
-
-
Directions
Reduced-Fat Chicken and Broccoli Casserole, Taught to me by a friend, altered to be healthier, quicker, and to make the stuffing brighter , Taught to me by a friend, altered to be healthier, quicker, and to make the stuffing brighter
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Steps
|
1
Done
|
Pre-Heat Oven to 350. |
|
2
Done
|
Cut Chicken Breasts Into Bite Sized Pieces. |
|
3
Done
|
Cook Chicken in Skillet Over Med-Hi Heat For About 5 Minutes (to Reduce Fat, I Do This Without Oil). |
|
4
Done
|
in Separate Pan, Mix Water, Garlic, and Cream of Mushroom Soup and Heat Til Warmed Through. |
|
5
Done
|
Microwave Frozen Broccoli. |
|
6
Done
|
Place Chicken in Bottom of Casserole Dish, and Cover With the Broccoli. |
|
7
Done
|
Spread Half the Cheese Over Broccoli, Cover With Soup. |
|
8
Done
|
in Pan Used to Make Soup, Heat Vegetable Broth (substituted Cup For Cup With Water in Your Stuffing Directions). |
|
9
Done
|
Add Stuffing to Broth (i Cut Out Any Butter Called For in Directions to Cut Fat). |
|
10
Done
|
Spread Stuffing Over Soup, Cover With Remaining Cheese. |
|
11
Done
|
Bake in Oven For 35-45 Minutes, Until Center Is Piping Hot and Stuffing Is Crunchy. |
