A lightened up version of Mom's favorite chicken and broccoli casserole recipe.
Author: Martha | Simple Nourished Living
3cupsboneless, skinless, chicken breasts, cooked and diced
2packages(10 ounces each) frozen broccoli cuts, cooked and drained
2cans(10-3/4 ounces each) 98% fat-free cream of chicken soup
3/4cupnon-fat evaporated milk
1cupreduced-fat shredded cheddar cheese
1/2cupItalian-flavored dry bread crumbs
2tablespoonsgrated Parmesan cheese
Heat oven to 350F degrees. Grease a 9x13-inch baking pan with cooking spray.
In a large bowl, toss together the cooked chicken and broccoli.
In a smaller bowl, mix together the soup, milk and lemon juice. Add this to the chicken and broccoli and stir to combine.
Spread the mixture evenly into the greased baking dish.
Sprinkle with the shredded cheddar. Toss the bread crumbs and parmesan together and sprinkle evenly over the top of the casserole.
Spray lightly with cooking spray.
Bake, uncovered, at 350F degrees for 25 to 30 minutes, or until bubbly.
For a quicker, easier dish, make this when you have leftover turkey or chicken to use.Substitute asparagus for the broccoli and Swiss cheese for the cheddar for a change of pace.If you don't have bread crumbs, use crushed cracker crumbs, potato chips or corn chips instead.Weight Watchers PointsPlus: *9Weight Watchers SmartPoints: *7Weight Watchers Freestyle SmartPoints: *5