Cook Time: 20 minutes
Ingredients:
- 1 can cream of mushroom soup, undiluted (reduced fat)
- 1/4 cup half and half
- 1 1/2 to 2 cups cooked, cubed chicken
- 2 tablespoons melted butter
- 1 tablespoon sherry or white wine, optional
- 1/8 teaspoon ground nutmeg
- 1 package (10 ounces) frozen broccoli spears, cooked and drained
- grated Parmesan cheese
Preparation:
Combine soup, half and half, chicken, butter, sherry and nutmeg. Arrange broccoli an a shallow casserole; top with chicken mixture. Sprinkle with Parmesan cheese. Bake at 450° for 20 to 25 minutes, until hot and bubbly.Serves 4.
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