|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Spray 9" square baking pan with oil spray.|
|2.||Steam broccoli spears until tender crisp. Plunge into ice water to stop cooking. Blot dry and arrange in baking pan.|
|3.||Spread chicken over broccoli in baking pan.|
|4.||Heat margarine in non-stick skillet over medium heat. Cook mushrooms covered for 7-9 minutes. Increase heat, uncover and cook for 1-2 minutes to evaporate liquid.|
|5.||Preheat oven to 375 °F (190 °C).|
|6.||Pour broth and milk in to medium sauce pan. Wisk in flour. Bring to boil over medium-high heat. Cook until thickened, 3-4 minutes. Stir occasionally.|
|7.||Combine green onion, parmesan, nutmeg and mushrooms. Pour over chicken in baking pan.|
|8.||Combine bread crumbs, parsley and lemon peel. Spread over casserole. Bake in oven for 25 minutes.|
There are 149 calories in 1 serving of Chicken and Broccoli in Mushroom Sauce.
Calorie split: 14% fat, 40% carbs, 46% protein.
|Serving Size||1 serving|