Skinny Chicken Broccoli Casserole

rehtaeh78 · April 2012

bump

jadashute08 · April 2012

Bump for later

msmindylee · April 2012

FYI, a substitution for cream-of-anything-soup would be to make your own bechamel or veloute' sauce, season/flavor it any way you like. Yes, it does include butter, but considering that it's spread out throughout the whole recipe, it's really not that much.

Basic bechamel is an equal number of tablespoons of butter (melted) and flour heated and whisked together, slowly whisk in one cup of dairy (I use 1% milk) for each tablespoon of butter (or flour). Once all your dairy is incorporated, bring the mixture to a light boil - don't let it go too far or it can boil over (a big mess!) or burn/scald (a nasty flavor). Once it comes to a boil, lower it to a simmer and season it with salt, pepper (some purists say white pepper only, but I don't care if there are black pepper speckles in my sauce), and whatever herbs you like (I suggest tarragon, thyme, herbes de provence - or none of the above and keep it simple). Stir constantly with a wire whisk, and when it thickens to the point you want it, it's done!

Veloute' is exactly the same technique, using broth (chicken, veggie, beef, fish, whatever flavor you like) instead of dairy.

By the way, the bechamel - with the butter! - is basically what cream soups are made of anyway, so it's not like the recipe with the butter is any worse for you than the canned soup would be. In fact, the homemade sauce is better because you can control the sodium level and it also won't have any additives you can't pronounce in it.

jaxCarrie · April 2012

bump.

hbm616 · April 2012

yum thanks for sharing!

mung222 · April 2012

bump

KimH313 · April 2012

bump

❤lindsay❤dawn❤ · April 2012

*BUMP*

MMarvelous · April 2012

That looks delish!

Any ideas on what I could use instead of cream of Mushroom soup? I dislike cream of anything soups...lol

I was thinking the same thing about the MUSHROOMS...Can the mayo be substituted for cream cheese?

c3js80 · April 2012

save

dare2love81 · April 2012

bump

MMarvelous · April 2012

FYI, a substitution for cream-of-anything-soup would be to make your own bechamel or veloute' sauce, season/flavor it any way you like. Yes, it does include butter, but considering that it's spread out throughout the whole recipe, it's really not that much.

Basic bechamel is an equal number of tablespoons of butter (melted) and flour heated and whisked together, slowly whisk in one cup of dairy (I use 1% milk) for each tablespoon of butter (or flour). Once all your dairy is incorporated, bring the mixture to a light boil - don't let it go too far or it can boil over (a big mess!) or burn/scald (a nasty flavor). Once it comes to a boil, lower it to a simmer and season it with salt, pepper (some purists say white pepper only, but I don't care if there are black pepper speckles in my sauce), and whatever herbs you like (I suggest tarragon, thyme, herbes de provence - or none of the above and keep it simple). Stir constantly with a wire whisk, and when it thickens to the point you want it, it's done!

Veloute' is exactly the same technique, using broth (chicken, veggie, beef, fish, whatever flavor you like) instead of dairy.

By the way, the bechamel - with the butter! - is basically what cream soups are made of anyway, so it's not like the recipe with the butter is any worse for you than the canned soup would be. In fact, the homemade sauce is better because you can control the sodium level and it also won't have any additives you can't pronounce in it.

THANKS!

CBaumgardner7 · April 2012

Bump

biddie1 · April 2012

bump, thanks

msmindylee · April 2012

MMarvelous - you're welcome!

Just to clarify:
1 tbsp butter, 1tbsp flour, 1 cup dairy or broth (makes about a cup)
2 tbsp butter, 2 tbsp flour, 2 cups dairy or broth
3 tbsp butter, 3 tbsp flour, 3 cups dairy/broth
etc., etc., etc.... just depends how much sauce you need

I wonder if the light butter/olive oil stuff would work? No idea, but maybe I'll try that the next time...