Quick, easy and low/no carbs.
- 2 tablespoons melted butter
- 1/3 cup grated parmesan cheese
- 1 can condensed cream of mushroom soup 98% fat free or campell's health version
- 1/3 cup milk 1% is fine
- 2 cups cooked chicken cubed i used more last time
- dash ground pepper
- 2 cups cooked broccoli can use chopped frozen, cooked and drained but i used fresh steamed broccoli.
- Carbohydrate 11.1508091676591 g
- Cholesterol 127.926666621074 mg
- Fat 38.7142133157125 g
- Fiber 2.766625 g
- Protein 25.6882125023958 g
- Saturated Fat 19.2759419887986 g
- Serving Size 1 1 Serving (290g)
- Sodium 791.610833283156 mg
- Sugar 8.38418416765906 g
- Trans Fat 4.27708699874385 g
- Calories 489 calories
Step-by-step
- Spray a 1 1/2 - 2 quart rectangular baking dish.
- Heat over to 375 degrees.
- In a large bowl, combine the cream of mushroom soup, milk, chicken, butter, pepper and broccoli.
- Pour the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top.
- Bake for about 25 minus or until hot and bubbly.
Swapping fresh steamed broccoli for thawed frozen florets alters the moisture content of the entire dish significantly. Frozen vegetables release water during baking, which dilutes the condensed soup base unless those florets are pressed dry in a clean kitchen towel beforehand. Fresh broccoli retains more structural integrity, yielding distinct bite-sized florets rather than a softened green puree within the sauce.
Condensed soups function as efficient binders by utilizing modified food starches that thicken without requiring a traditional roux. Combining dairy liquids like one percent milk with high-fat canned soup creates a stable emulsion at baking temperatures around 375 degrees Fahrenheit. Stirring the cubed chicken directly into the warm soup mixture ensures the meat absorbs moisture before the casserole enters the oven.
Baking this mixture in a one and a half to two quart rectangular dish provides sufficient surface area for the Parmesan cheese topping to brown properly. Twenty-five minutes in the oven heats the interior thoroughly while melting the cheese into a savory crust. Watch for bubbling edges as the definitive visual cue for doneness.
Adjusting portions requires scaling the dairy and soup components proportionally while maintaining the correct ratio of protein to binder. Leftovers keep safely in a covered container in the refrigerator for up to three days, though reheating may require a splash of milk to restore the sauce consistency.
