Recipe of the Month:
Chicken & Broccoli Casserole
1 pound skinless, boneless chicken breasts, cut into 8 strips
4 cups bite size broccoli pieces
8 ounces fresh sliced mushrooms
1 can (10.75 ounces) low fat, condensed cream of mushroom soup (preferably reduced sodium)
1/4 can water
1/2 tsp dried rosemary
1/4 tsp paprika
1/8 tsp ground black pepper
Preheat oven to 350 degrees. Arrange chicken in an 8 X 8 inch baking pan that has been sprayed with nonstick cooking spray. Top with vegetables.
Mix soup, water, and rosemary. Spread over chicken and vegetables. Sprinkle with paprika and pepper.
Bake uncovered for 50-60 minutes or unitl chicken is no longer pink and broccoli is tender. Allow 10 minutes before serving.
Makes 5 servings
Nutrition per serving: 168 calories, 3g total fat, 1g saturated fat, 54mg cholesterol, 351 mg sodium, 10g total carbohydrate, 4g dietary fiber, 2g sugar, 25g protein.
Modified from Quick and Healthy Recipes and Ideas, 3rd edition by Brenda J. Ponichtera, RD