My recipes


- from chicken recipe
8 chicken breast halves, or 2 lbs.
chicken tenders
1 - 2 heads fresh broccoli
1 can light cream of chicken soup,
1/2 c. fat-free sour cream
1/2 c. light mayonnaise
2 tbsp. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder
1/3 c. parmesan cheese, grated
Cook chicken, preferably by sauteing in one tablespoon of oil. Coarsely chop
meat and set aside. Cook broccoli until tender crisp. Arrange broccoli in a
lightly greased 9" x 13" x 2" baking dish. Combine soup and next six
ingredients (thin if necessary with skim milk); spoon half of sauce over
broccoli. Arrange chicken over sauce; top with remaining sauce. Cover and
refrigerate up to 24 hours. Bake, uncovered, at 350 degrees for 30 to 35
minutes or until thoroughly heated. Sprinkle with cheese; bake an additional
5 minutes. Yield: 8 servings.




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