Can you stand one more recipe? I hope so, because I’m really excited about this one!
This recipe in its original form was called Chicken and Broccoli Casserole, but, because I liked it so much but hardly ever made it because it wasn’t very calorie-friendly, I “re-worked” it, and then served it last night to guests. And we all loved it! You would never guess that it had been “lightened”.
So because I did my own version, I decided to give it a name that would differentiate it from the original. I decided to call it Chicken Little … because its calorie count is “little(r)” than the original and, hopefully, it will help me be “little(r)” too!
Here it is … Chicken Little
1 package of Steam Fresh Broccoli Florets, cooked and cut in small pieces (I had about 3/4 cup of broccoli left over from dinner the night before which I added too)
1/4 C. Egg Beaters
3 C. cooked chicken, cut in small pieces (I used some grilled the night before with lemon pepper seasoning on it)
8 oz. Neufchatel Cream Cheese, room temperature
1 can 98% fat-free Cream of Mushroom Soup
1 C. 1% low-fat milk
1 stick light butter
14 oz. can 99% fat-free chicken broth
5 oz. box of whole wheat chicken stuffing mix + bread crumbs made from 1 heel of whole wheat bread
Mix broccoli w/Egg Beaters and spread over bottom of 9×13 greased dish.
Top with chopped cooked chicken.
Mix cream cheese, soup and milk. Pour over.
Melt butter and mix with broth, stuffing mix and the extra bread crumbs. Spread over top.
Bake uncovered at 350 degree for 50 minutes.
This is, I think, a very generous serving (1/12th of a 9×13 dish) that is only 5 WW points.
I served it with Oriental salad and a fresh fruit compote. Everyone loved it. I hope you do too!