Tuesday, February 9, 2010

Chicken & Broccoli Casserole with Crunchy Almond Topping

Makes 5 to 6 Servings

1 pound boneless, skinless chicken breast halves, baked and cut into 1/2-inch dice (about 2 ½ cups)
2 ½ to 3 cups small broccoli florets
One 14.5-ounce can ready-to-serve all-natural cream of chicken or cream of mushroom soup
1/3 cup light canola mayonnaise
1/4 cup almonds, very finely chopped (in a food processor or on a cutting board)
1/4 cup panko breadcrumbs
2 tablespoons ground flaxseed
2 tablespoons grated Parmesan cheese

Preheat the oven to 350°F. Place the broccoli florets in a steamer basket and steam until crisp tender, about 3 minutes
Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2-quart baking dish and set aside.
To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice, pasta, or noodles.

* To cook the chicken, place in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Bake at 350°F until the meat is cooked through and no longer pink in the center, 35 minutes.

Nutrition Information per Serving: 240 calories, 12g fat (2g saturated, 1g omega-3), 430mg sodium, 11g carbohydrate, 3g fiber, 21g protein, 25% vitamin A, 60% vitamin C

Chicken & Broccoli Casserole with Crunchy Almond Topping

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