Broccoli Chicken Casserole

This was one of the dishes I lured TJ and Denise into doing the diet with.  Granted they can’t have it until after Attack but it’s worth the wait.  It’s really tasty.  Just remember to let it set up for at least 10 minutes before you eat it.  I actually just used the leftover chicken from the weekend bbq and shredded it up into the casserole but it’s just as easy to grab a rotisseried turkey breast from the market or boil chicken breasts or tenders for this recipe.

BROCCOLI CHICKEN CASSEROLE

1 12 oz package broccoli florets
4 skinless, boneless chicken breast halves or 8 tenders.
1 1/2 cups fat free milk
2 t corn starch
Dash of nutmeg
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1/4 cup grated Parmesan cheese
1/4 cup grated gruyere cheese
1/4 t cayenne pepper
1 t smoked paprika
1/2 t red pepper flakes
1/2 t garlic powder
1/2 t minced dried onion
salt and pepper
olive oil spray

Add broccoli to boiling water, and cook 5 minutes. Transfer broccoli to a large bowl and add chicken to water and simmer 15 minutes or until done. Transfer chicken to a plate and cut into bite-sized pieces or shred.  Add chicken to bowl with broccoli.
Combine milk, corn starch, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat until thick, about a minute.  Remove from heat and add mayonnaise, sour cream, sherry, all the seasonings and 1/2 the cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture.
Spoon mixture into a casserole dish coated with cooking spray. Sprinkle with remaining cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Cool for 1o minutes before serving.