Tuesday, August 24, 2010

Broccoli Chicken Casserole

I love the fact that I can cook one meal and eat for days! This casserole dish was no exception...simple, healthy and good!

Broccoli Chicken Casserole
Adapted from Casserole Recipes, pil publications

1.5 pounds cooked, cubed chicken breast
1 can cream of mushroom soup (I used Heart Healthy to lower the sodium content)
1/2 cup skim milk
1/2 cup shredded low fat cheddar cheese (I used Cabots 75% Fat Free)
1 10-oz package frozen broccoli
1/2 cup chopped green onions
1 t dried basil
1 t black pepper

1. Preheat oven to 375, lightly grease a 13x9 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large bowl; mix well. Spread in prepared baking dish. Bake 50 minutes, until bubbly. Refrigerate leftovers immediately.

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