Chicken and Broccoli in Mushroom Sauce (AHA)

Vegetable Spray
10 oz. fresh broccoli spears
4 Tablespoon margarine/divided
8 oz. fresh mushrooms
2 cups low-sodium chicken broth
1/3 cup nonfat dry milk
¼ cup flour
¼ cup green onions
Dash of nutmeg
6 Tablespoons grated Parmesan cheese/divided
¼ cup fresh bread crumbs
2 Tablespoons finely chopped parsley
2 cups diced, cooked chicken

Preheat oven to 375 degrees F. Lightly spray an 11 x 7 inch baking pan with vegetable oil. Steam broccoli spears until tender-crisp. Drop into ice water to stop cooking. Drain and blot dry on paper towels. Set aside. In medium nonstick skillet over medium heat, melt 1 T. margarine. Add sliced mushrooms, cover and cook 7-9 minutes. Uncover and increase setting to high. Allow liquid to evaporate. Set aside. In a small bowl, combine chicken broth and nonfat dry milk. Set aside. In medium saucepan, melt 3 T. margarine over medium-high heat. Stir in flour and cook 1 minute. Add chicken broth mixture and stir with wire whisk. Bring to a boil, then add onion, nutmeg and 3 T. Parmesan cheese. Add cooked mushrooms and set aside. In small bowl, combine bread crumbs, 3 T. Parmesan and parsley. Lay broccoli spears on bottom of prepared pan. Evenly distribute chicken over broccoli. Pour mushroom sauce over. Sprinkle bread-crumb mixture on top. Bake 25 minutes.

Serves 6:
Nutritional Info Per Serving:
Calories 262
Total Fat 13g

Vegetable Spray
10 oz. fresh broccoli spears
4 Tablespoon margarine/divided
8 oz. fresh mushrooms
2 cups low-sodium chicken broth
1/3 cup nonfat dry milk
¼ cup flour
¼ cup green onions
Dash of nutmeg
6 Tablespoons grated Parmesan cheese/divided
¼ cup fresh bread crumbs
2 Tablespoons finely chopped parsley
2 cups diced, cooked chicken

Preheat oven to 375 degrees F. Lightly spray an 11 x 7 inch baking pan with vegetable oil. Steam broccoli spears until tender-crisp. Drop into ice water to stop cooking. Drain and blot dry on paper towels. Set aside. In medium nonstick skillet over medium heat, melt 1 T. margarine. Add sliced mushrooms, cover and cook 7-9 minutes. Uncover and increase setting to high. Allow liquid to evaporate. Set aside. In a small bowl, combine chicken broth and nonfat dry milk. Set aside. In medium saucepan, melt 3 T. margarine over medium-high heat. Stir in flour and cook 1 minute. Add chicken broth mixture and stir with wire whisk. Bring to a boil, then add onion, nutmeg and 3 T. Parmesan cheese. Add cooked mushrooms and set aside. In small bowl, combine bread crumbs, 3 T. Parmesan and parsley. Lay broccoli spears on bottom of prepared pan. Evenly distribute chicken over broccoli. Pour mushroom sauce over. Sprinkle bread-crumb mixture on top. Bake 25 minutes.

Serves 6:
Nutritional Info Per Serving:
Calories 262
Total Fat 13g