Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
I found this recipe in the March 2011 issue of Cosmopolitan. It is a Katie Lee recipe.

The Original Recipe:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 shallot, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 pounds boneless, skinless chicken breast, cooked and shredded
• 1 cup cracker crumbs

1. Preheat oven to 325 degrees. In a saucepan, melt the butter over low heat, and add flour. Cook for about 3 minutes. Add the broth and shallot, and increase the heat to bring the mixture to a boil. Reduce to a simmer, stirring occasionally until the mixture thickens, about 10 minutes. Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
2. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli, and pour on remaining sauce. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown, about 1 minute.

The ingredient swaps:

• Instead of 3 tablespoons of unsalted butter, I used 3 tablespoons of light butter.
• Instead of 2 cups of chicken broth, I used 2 cups of fat free chicken broth.
• Instead of 1/2 cup of sour cream, I used 1/2 cup of fat free sour cream.
• Instead of 2 cups of grated parmesan cheese, I used 2 cups of fat free parmesan cheese.
• Instead of 1 cup of cracker crumbs, I used 1 cup of reduced fat cracker crumbs.

If you are following Weight Watchers, this recipe makes 8 servings that are 7Points Plus each.