Mom’s Creamy Chicken and Broccoli Casserole

I read all the reviews of this recipe online, and most everyone says that this recipe is good, but it’s bland and it needs something. I totally agree. My husband said “This is okay, but I wouldn’t ask you to make it again.” I did add a few extra shakes of Jane’s Crazy Mixed-up Salt, but that didn’t help it much. This was easy, but yes, bland.

rating: 6

Mom’s Creamy Chicken and Broccoli Casserole
(Cooking Light, Jan./Feb. 2014)

serves 6

1 (12-ounce) package steam-in-bag broccoli florets
1 tablespoon canola oil
1 cup chopped onion
2 (8-ounce) packages sliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk (I used plain Almond milk)
12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)- I used 1 bag of Quorn Chik’n Tenders
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise (I used Vegenaise)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)

1. Preheat broiler.

2. Prepare broccoli in microwave according to package directions.

3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.


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