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CHICKEN AND BROCCOLI BAKE

Makes 4 servings.
Serving size: 1-1/2 cups
 

INGREDIENTS

• 1 pound frozen chopped broccoli, thawed
• 1 cup finely chopped onions
• 1 clove fresh garlic, minced
• 1/4 tsp freshly ground black pepper
• 1 cup cubed cooked white chicken meat without skin
• 1 (8-ounce) can sliced water chestnuts
• 1/2 cup fat free sour cream
• 2 Tbsp fat free milk
• 1 cup shredded lowfat mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 3/4 tsp paprika
 

DIRECTIONS

Place the broccoli in a baking dish with the onions, garlic, and pepper, spreading out the ingredients to cover the surface of the dish.

Cover tightly and microwave on high until the vegetables are crisp-tender, about 3 to 4 minutes.

Arrange the chicken and water chestnuts evenly on top of the broccoli.

Cover with wax paper and microwave on high for 3 minutes.

In a small mixing bowl, stir the sour cream and milk together; pour evenly over the contents of the baking dish.

Sprinkle with the cheeses and paprika.

Cover with wax paper again and microwave on medium-high (70%) until the cheeses are melted, 3-5 minutes
 

National Heart, Lung and Blood Institute