Creamy Chicken-and-Broccoli Casserole
Quick Spinach Salad
- 1 (12-oz) pkg frozen broccoli florets
- 2 cups chopped rotisserie chicken
- ½ large lemon
- 6 Tbsp canned cream of chicken soup
- ¾ cup shredded sharp Cheddar cheese, divided
- ¼ cup sour cream
- 2 Tbsp water
- ¾ tsp curry powder
- 3 Tbsp freshly grated Parmesan cheese
- 2 Tbsp slivered almonds
- Preheat oven to 350°F. Cook broccoli according to package directions. Spread broccoli in a lightly greased 11- x 7-inch pan; top with chicken.
- Grate zest from lemon to measure ½ tsp; squeeze juice to measure 1 Tbsp.
- Whisk together soup, ½ cup Cheddar, sour cream, lemon zest, lemon juice, water, and curry powder; spread over chicken.
- Stir together ¼ cup Cheddar and Parmesan; sprinkle cheese and nuts over casserole.
- Bake 20 minutes or until bubbly.
- ½ (5-oz) pkg baby spinach
- 3 Tbsp olive oil vinaigrette
- Toss spinach and vinaigrette just before serving.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
25 |
8 |
33 |
| Sat. Fat (g) |
11 |
1 |
12 |
| Protein (g) |
37 |
1 |
38 |
| Carb (g) |
9 |
1 |
10 |
| Fiber (g) |
3 |
1 |
4 |
