For real convenience, assemble this casserole in advance and refrigerate up to 24 hours; sprinkle with bread crumbs and bake until bubbly, about 40 minutes.
4 servings
½ cup chopped onion
1 tablespoon margarine or butter
¼ cup all-purpose flour
¾ cup each: reduced-sodium chicken broth, fat-free half-and-half or milk
¼ cup dry white wine (optional)
½ teaspoon each: dried savory and marjoram leaves
2–3 pinches ground nutmeg
1 cup (4 ounces) shredded fat-free Swiss cheese
Salt, cayenne, and white pepper, to taste
1½ cups cubed cooked turkey or chicken breast
2 cups broccoli florets, cooked crisp-tender
3–4 tablespoons unseasoned dry bread crumbs
1. Sauté onion in margarine in medium saucepan until tender, 2 to 3 minutes. Mix flour and chicken broth until smooth; whisk into saucepan with half-and-half and wine. Heat to boiling, whisking until thickened, 1 minute. Add seasonings and cheese, whisking until cheese is melted. Season to taste with salt, cayenne, and white pepper.
2. Arrange turkey and broccoli in 10 × 7-inch baking dish; pour sauce over and sprinkle with bread crumbs. Bake at 350 degrees until bubbly, about 25 minutes.
Per Serving:
Calories: 300
% of calories from fat: 13
Fat (gm): 4.2
Saturated fat (gm): 0.9
Cholesterol (mg): 70.9
Sodium (mg): 566
Protein (gm): 37.4
Carbohydrate (gm): 22.9
Exchanges:
Milk: 0.5
Vegetable: 1.0
Fruit: 0.0
Bread: 1.0
Meat: 3.0
Fat: 0.0