Chicken and Broccoli Casserole

3  quarts		water
12  ounces		broccoli florets
24  ounces		skinless, boneless chicken breast halves
12  ounces		evaporated fat-free milk
1  ounce		cup all-purpose flour
1/4  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
1  dash		of nutmeg
1  cup		fat-free mayonnaise
1/2  cup		fat-free sour cream
1/4  cup		dry sherry
1  teaspoon		Worcestershire sauce
10-3/4  ounces		condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
4  ounces		grated fresh Parmesan cheese, divided
1		Cooking spray

Tip: For nutritional information on all the ingredients in Chicken and Broccoli Casserole just click on each ingredient name. Then adjust the serving size for any Chicken and Broccoli Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.