Chicken and Broccoli Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounce broccoli florets 
• 10.8 ounce cream of mushroom soup fat-free 30% 98% undiluted reduced-sodium canned
• 0.3 cup sherry dry
• 12 ounce evaporated milk fat-free canned
• 1 cup mayonnaise fat-free
• 1 ounce flour all-purpose
• 1 Dash nutmeg 
• 4 ounces parmesan fresh divided grated
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 0.5 cup cream fat-free sour
• 3 quarts water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• baking pan
• slotted spoon
• dutch oven
• cutting board

Directions

1. Preheat oven to 40
2. Bring water to a boil in a large Dutch oven over medium-high heat.
3. Add broccoli, and cook 5 minutes or until crisp-tender.
4. Transfer broccoli to a large bowl with a slotted spoon.
5. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done.
6. Transfer chicken to a cutting board; cool slightly.
7. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
8. 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.
9. Remove from heat.
10. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined.
11. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
12. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
13. Sprinkle with remaining 1/2 cup cheese.
14. Bake at 400 for 50 minutes or until mixture bubbles at the edges and cheese begins to brown.
15. Remove from oven; let cool on a wire rack 5 minutes.