Creamy Chicken-and-Broccoli Casserole
Green Salad
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Ingredients
- 1 (12-oz) pkg frozen broccoli florets
- 1½ cups chopped rotisserie chicken
- ½ large lemon
- ½ (10.75-oz) can cream of chicken soup
- ¾ cup shredded sharp Cheddar cheese, divided
- ½ cup sour cream
- 1½ Tbsp water
- ¾ tsp curry powder
- 3 Tbsp freshly grated Parmesan cheese
- 2 Tbsp slivered almonds
Instructions
- Preheat oven to 350°F. Cook broccoli according to package directions. Spread broccoli in a lightly greased 8-inch pan; top with chicken.
- Grate zest from lemon to measure 1½ tsp; squeeze juice to measure 1½ 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 cheeses and nuts over casserole.
- Bake 20 minutes or until bubbly.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- 3 Tbsp olive-oil vinaigrette
Side Dish Instructions
- Place romaine in a bowl; toss with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
409
|
83
|
492
|
| Fat (g) | 28 | 8 | 36 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 10 | 2 | 12 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 885 | 79 | 964 |
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