I made changes to the recipe after realizing that I did not have mayo on hand. So I mixed a can of fat free evaporated milk with 1 can of reduced fat cream of chicken soup with 1/2 cup reduced fat sour cream on the stove until heated through. I added garlic powder, paprika, black pepper and a bit of ground mustard and thyme. I took it off the stove and added 1 1/2 cups of shredded cheddar and 1/3 cup reduced fat parmesean. I had thawed and drained 1 (16 oz) bag of frozen cauliflower (which I chopped a bit into smaller pieces) and 8 oz frozen broccoli. I threw in 1 (12.5 oz)can of chunk chicken breast. To the veggies and chicken, I added the sauce, mixed well and then poured into a 9 x 13 baking dish. For the topping, I melted 1/4 cup butter and mixed in 1/2 cup of Italian seasoned bread crumbs some more reduced fat grated parmesean. I baked for 1 hour at 350. This dish, although mostly using reduced fat ingredients, was very savory and rich tasting. Very good and inexpensive to make!
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I made changes to the recipe after realizing that I did not have mayo on hand. So I mixed a...