Creamy Chicken and Broccoli Casserole

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From the kitchen of One Perfect Bite...This is a nice recipe to have on hand when you are short of time and have a hungry crew waiting to be fed. I found the recipe in Family Circle magazine and make it once or twice a year. It is not a recipe that will make or break your reputation as a cook, but it is simple and satisfying and children love its creaminess. The casserole can be on the table in about 30 minutes from start to finish. While the dish is moist and creamy, there is not a lot of sauce, so you'll probably want to serve it with a side of rice rather than noodles. I like to keep a handful of recipes like this on hand, specifically for busy days. I hope you'll file this recipe for busy days of your own. Here's how this very simple casserole is made.

Creamy Chicken and Broccoli Casserole...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 large onion, chopped
4 cups broccoli florets
1 can (14.5 ounces) petite diced tomatoes, drained
1/4 cup reduced-fat scallion and chive cream cheese (such as Philadelphia)
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 teaspoon dried thyme

Directions:
1) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
2) Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover and cook for 4 minutes or until broccoli is crisp-tender.
3) Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan. Stir until well blended. Yield: 4 servings.












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