Total Calories: 457
1. Cut broccoli lengthwise into 1/2-inch-wide spears. Heat 1 inch water (salted if desired) to boiling in 2-quart saucepan. Add broccoli. Heat to boiling. Boil uncovered 5 minutes drain. Remove broccoli from saucepan.
2. Melt butter in same saucepan over medium heat. Stir in flour and nutmeg. Cook, stirring constantly, until smooth and bubbly remove from heat. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Stir in 1/2 of the cheese, the whipping cream and wine.
3. Place broccoli in ungreased rectangular baking dish, 11 x 17 x 1 1/2 inches. Top with chicken. Pour cheese sauce over chicken. Sprinkle with remaining 1/2 cup cheese.
4. Set oven control to broil. Broil with top 3 to 5 inches from heat about 3 minutes or until cheese is bubbly and light brown.
Use two packages (10 ounces each) frozen broccoli spears, cooked and drained, for the fresh broccoli to save time.
1 SERVING: Calories 350 (Calories from Fat 200) Fat 32g (Saturated 13g) Cholesterol 105mg Sodium 690mg Carbohydrate 9g (Dietary Fiber 2g) Protein 29g * % DAILY VALUE: Vitamin A 30% Vitamin C 54% Calcium 28% Iron 10% * DIET EXCHANGES: 2 Vegetable, 3 1/2 Medium-Fat Meat, 2 1/2 Fat * CARBOHYDRATE CHOICES: 1/2
From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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