| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Bobbie not, Broccoli, Casseroles, Cheese, Chicken |
8 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breast; (2 lbs.) cooked, skinned, boned and sliced, 2 cups |
| 1 |
lb |
Broccoli; cut up |
| 1 |
tb |
Corn oil margarine |
| 3 |
tb |
Flour |
| 3/4 |
c |
Chicken broth |
| 1/2 |
c |
Low-fat milk |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Garlic powder |
| 1 |
ds |
Fresh ground black pepper |
| 1 |
c |
Tofu |
| 1 |
tb |
Corn oil |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Curry powder |
| 1/2 |
c |
Grated Cheddar cheese |
| 1/4 |
c |
Bread crumbs |
INSTRUCTIONS
Steam broccoli until crisp tender, 5 minutes. Arrange chicken breast slices
and broccoli in ungreased dish .Melt corn oil margarine in saucepan or
microwave dish. Stir in flour and cook for 1 minute. Mix chicken broth and
milk together and gradually add to flour mixture, stirring and cook until
thick and boiling.. Pour sauce int blender. Add salt, garlic powder, black
peper, Tofu, corn oil, lemon juice and curry powder. Blend until smooth.
Pour back into saucepan or Microwave dish and add grated cheese. Pour over
chicken and broccoli. Top with bread crumbs. Bake at 350 F. for 30 minutes
or until bubbly and lightly browned on top. Serves 8. Per serving: 182
calories, 38 mg. cholesterol MC frormatting by bobbi744@sojourn.com
Recipe by: Source Unknown
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
May 05, 1998
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