Chicken and Broccoli Casserole
A quick and hearty dish that will delight the whole family.
|4||boneless chicken breasts|
|1||can||cream of mushroom soup|
|dash of lemon juice|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||c||shredded cheddar cheese|
Add water or chicken broth to a medium sixed stock pot (enough to cover chicken).
Bring to a simmer and add chicken breasts.
Cook about 15- 20 minutes until tender.
In a seperate pot with a steamer add water about an inch, inch and a half of water.
Rinse broccoli and remove stems and leaves and cut into bite-sized pieces.
Cook for about 90 seconds until just tender.
In a medium size bowl combine soup and yogurt.
Add cumin, salt, pepper and lemon juice and stir.
Preheat oven to 350°.
Coat the bottom of a baking dish with the yogurt mixture and place the chicken breasts in a single layer.
Top with broccoli, filling in any spaces between the chicken breast.
Cover with the remaining soup mixture.
Sprinkle with breadcrumbs.
Cook for 45 minute.
Sprinkle cheese on top and cook for another 5-10 minutes (until cheese is melted).
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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