CHICKEN AND BROCCOLI BAKE
Makes 4 servings.
Serving size: 1-1/2 cups
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
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
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