The weekly recipe blog has become the occasional recipe. Tonight I resurrected another old one I hadn't prepared for probably 15 years. I changed it up a little adding more broccoli and less chicken. We enjoyed the new version. I share it below. We like things very juicy so we serve it in a bowl. It doesn't have a name but it is a version of chicken and broccoli casserole.
Grease a casserole dish. Preheat oven to 350 degrees.
Microwave 20 ounces of frozen broccoli cuts, under cooking a little, and drain well.
Gently saute 4 skinless, boneless chicken breasts in olive oil. Drain and chop into fairly large pieces (approximately 2-to-3 inches).
Mix together:
1 can 98% fat free cream of chicken soup
1/2 cup low-fat mayonnaise
1 cup non-fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1/2 cup dry white wine
2 tablespoons sherry wine
salt and pepper
Layer broccoli, then cooked chicken in dish. Cover with above mixture. Stir around a little.
Spread cheddar cheese (or any combination of cheddar and other cheeses such as Monterrey jack) over top...be generous with the cheese.
Leave uncovered and cook 30 minutes.
The cheese adds some fat but overall, it is a fairly healthy dish. You can stretch it to serve more portions if you add a tossed green salad. Enjoy!
Monday, September 1, 2008
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