- 1 1/2 Tablespoons Light Butter with Canola Oil
- 1 Tablespoon white flour
- 1/2 Teaspoon salt
- 1 Cup Unsweetened Plain Almond Milk
- 1/3 Cup Reduced Fat Sharp Cheddar Cheese
- 1 3/4 Cups Frozen Shredded Hash Brown Potatoes
- 1 Cup Broccoli
- 1/4 Cup Bread Crumbs
- 1/2 Cup Shredded Fat Free Mozzarella Cheese
- 2 Boneless, Skinless chicken breasts, cooked and chopped
Preheat oven to 350 degrees.
Spray 9×9 brownie pan with non stick cooking spray. Set aside.
Place broccoli in a pot of water and bring to a boil. Reduce to simmer for 2-3 minutes. Drain and set aside.
In a sauce pan, melt 1 tablespoon of butter.
Once melted, add salt and flour. Mix well with whisk.
Add milk and bring to a boil.
Reduce heat to simmer and add cheddar cheese. Mix well with whisk until melted in.
Add hash brown potatoes and mix well with mixture. Heat through.
Place half of this mixture into the bottom of baking dish. Spread evenly in dish.
Top with the broccoli, then top the broccoli with the chicken.
Top the broccoli chicken mixture with the rest of the melted cheese mixture.
Place fat free mozzarella on top.
Melt 1/2 Tablespoon light butter and mix with the breadcrumbs.
Sprinkle breadcrumbs over the top of the 4 Point Chicken Broccoli Bake.
Bake for 30-40 minutes or until hot and bubbly and browned to your liking.
- This recipe makes 6 servings. Cut the bake into 6 equal squares.
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WW Chicken Broccoli Bake
1 1/2 Tablespoons Light Butter with Canola Oil,
1 Tablespoon white flour,
1/2 Teaspoon salt,
1 Cup Unsweetened Plain Almond Milk,
1/3 Cup Reduced Fat Sharp Cheddar Cheese
1 3/4 Cups Frozen Shredded Hash Brown Potatoes
1 Cup Broccoli
1/4 Cup Bread Crumbs
1/2 Cup Shredded Fat Free Mozzarella Cheese
2 Boneless, Skinless chicken breasts, cooked and chopped
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