Chicken Broccoli Casserole

• 2 chicken breasts
• 1 (12 oz.) pkg. frozen broccoli
• 1 can cream of chicken soup
• 1/4 c. milk
• 1 (4 oz.) pkg. shredded sharp Cheddar cheese
• 1 1/2 slices whole wheat bread, torn into small pieces
• 8 oz. ground turkey breast
• 2 Tbsp. minced onion
• 2 tsp. minced garlic
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• pinch of ground red pepper
• 1 egg white, lightly beaten with a fork
• 1/2 c. defatted chicken stock
• 1 small onion, finely chopped
• 2 sweet red peppers, finely chopped
• 4 large tomatoes, seeded and diced
• 1/4 c. tomato sauce
• 8 oz. turkey breast cutlets, cut into 1/2-inch strips
• 1 Tbsp. unbleached flour
• 1/2 c. defatted chicken stock
• 1 onion, thinly sliced
• 1 green pepper, thinly sliced
• 3 cloves garlic, minced
• 3 c. chopped tomatoes
• 3/4 c. thinly sliced mushrooms
• 1/2 c. minced fresh parsley
• 1 tsp. dried rosemary
• 1/2 tsp. dried marjoram
• 1 bay leaf
• 2 Tbsp. unbleached flour
• 1/4 tsp. ground black pepper
• 1/2 c. fat-free egg substitute
• 3/4 c. dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 lb. turkey breast cutlets (about 1/4-inch thick)
• 1 c. tomato sauce, heated
• 4 (4 oz. each) catfish fillets
• 2 Tbsp. lemon juice
• 4 medium tomatoes, seeded and diced
• 1 c. diced yellow peppers
• 8 scallions, chopped
• 1 clove garlic, minced
• 1 tsp. oil
• 2 c. tomato juice
• 4 tsp. cornstarch
• 2 Tbsp. water
• 2 Tbsp. minced fresh parsley
• 1 clove garlic, minced
• 1 tsp. Dijon mustard
• 1/4 tsp. red pepper flakes
• 1/2 tsp. fennel seed, crushed
• juice of 1 lemon
• 4 boneless, skinless chicken breast halves
• 2 c. defatted chicken stock
• 1 1/2 c. thinly sliced carrots
• 1 1/2 c. thinly sliced celery
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/4 tsp. ground black pepper
• 4 large boneless, skinless chicken thighs, trimmed of all visible fat
• 3/4 c. unbleached flour
• 1 tsp. baking powder
• 1 Tbsp. chilled margarine, cut into small pieces
• 1/3 c. buttermilk
• 1 Tbsp. chopped fresh parsley

1. In a Dutch oven, combine the stock, carrots, celery, bay leaf, thyme and pepper.
2. Bring to a boil over high heat.
3. Add the chicken and return to a boil.
4. Cover; reduce the heat to low and simmer gently while you prepare the dumplings.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=728321 (may not work)