Chicken And Broccoli Casserole

• 3 quarts water
• 1 bunch broccoli, cut into florets
• 4 (6 ounce) boneless skinless chicken breasts, cut into bite-sized pieces
• 1 (12 ounce) can fat-free evaporated milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 dash nutmeg
• 3/4 cup low-fat mayonnaise
• 1/2 cup low-fat sour cream
• 1/4 cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 (10 3/4 ounce) can condensed 98% fat-free cream of mushroom soup
• milk
• 1 cup grated fresh parmesan cheese, divided
• cooking spray

1. Preheat oven to 400u0b0.
2. Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3-5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to bowl with broccoli.
3. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. If the sauce is too thick, add milk to thin it out until it has reached the desired consistency. Add mayonnaise mixture to broccoli mixture; stir gently until combined. Season with salt and pepper.
4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400u0b0 for 30-40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

water, broccoli, chicken breasts, milk, flour, salt, fresh ground black pepper, nutmeg, lowfat mayonnaise, lowfat sour cream, sherry, worcestershire sauce, cream of mushroom soup, milk, parmesan cheese, cooking spray

Taken from www.food.com/recipe/chicken-and-broccoli-casserole-191315 (may not work)