Chicken Broccoli Casserole

• 2 tablespoons chopped shallots
• 1/2 teaspoon minced garlic
• 2 tablespoons reduced-calorie margarine, melted and divided
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 cups canned no-salt-added chicken broth, undiluted and divided
• 1 cup nonfat sour cream alternative
• 1/4 cup (1 ounce) shredded reduced-fat Gruye@Sre cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• Vegetable cooking spray
• 6 cups chopped cooked broccoli
• 3 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
• 1/4 cup fine, dry breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons minced fresh parsley

1. Saute shallots and garlic in 1 tablespoon margarine in a saucepan over medium-high heat until tender. Combine flour and 1/2 cup chicken broth; stir well. Add flour mixture and remaining 1 cup chicken broth to saucepan. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; add sour cream and next 4 ingredients.
2. Spread 1/2 cup sour cream mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Add broccoli and 1 1/4 cups sour cream mixture. Top with chicken and remaining sour cream mixture.
3. Combine breadcrumbs, 2 tablespoons Parmesan cheese, parsley, and remaining 1 tablespoon margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350u0b0 for 30 minutes or until thoroughly heated.

shallots, garlic, margarine, flour, salt, nonfat sour cream alternative, cheese, parmesan cheese, salt, ground white pepper, vegetable cooking spray, broccoli, chicken, breadcrumbs, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/chicken-broccoli-casserole-0 (may not work)