Chicken and Broccoli Casserole
1 pound skinless, boneless chicken breasts, cut into 8 strips
*I use farm raised chicken - I haven't figured out local growers yet, but if you choose free-range, it's better for you, and better for the chicken.
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3695.jpg)
4 cups bite-size broccoli pieces
1 can (13 oz) mushroom pieces and stems, drained and rinsed
1 can (10.75 oz) low-fat, condensed cream of mushroom soup
1/4 can water
1/2 tsp dried rosemary (I used herbs de province)
1/4 tsp paprika
1/8 tsp ground black pepper
Preheat oven to 350 degrees. Arrange chicken in an 8x8 baking pan that has been sprayed with nonstick cooking spray. Top with broccoli and mushrooms.
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3696.jpg)
Mix soup, water and rosemary. Spread over chicken and vegetables. Sprinkle with paprika and pepper.
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3698.jpg)
Bake, uncovered, for 50-60 minutes or until chicken is no longer pink and broccoli is tender. Let set 10 minutes before serving.
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3699.jpg)
Makes 5 servings.
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3703.jpg)
Nutrient Analysis:
168 calories
3g fat
1g saturated fat
351mg sodium
10g carbohydrate
4g dietary fiber
2g sugar
25g protein
Served with a salad:
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3704.jpg)
And we have leftovers! :)
![](http://i100.photobucket.com/albums/m1/jennybeanjcb/DSC_3705.jpg)
2 comments:
Hey, we have all this stuff in the house already. Think I'll try it tonight.
Mom
I made this last night and it was a hit with daddy & I. We liked the fact it wasn't filled with potatoes or rice etc. Nice and low in carbs. It left us feeling satisfied without feeling stuffed. Very nice evening choice for a day that may have included too many carbs or cheats. :-)
Mom
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