Shredded chicken breast and broccoli cooked in a light creamy sauce topped with  yummy parmesan cheese. A simple dish the whole family will love, even the little ones!

• water :     3 quarts
• broccoli florets :     1 (12-ounce) package
• skinless, boneless chicken breast halves :     4 (6-ounce)
• evaporated fat-free milk :     1 (12-ounce) can
• all-purpose flour (about 1 ounce) :     1/4 cup
• salt :     1/4 teaspoon
• freshly ground black pepper :     1/4 teaspoon
• nutmeg :     A Dash
• fat-free mayonnaise :     1 cup
• fat-free sour cream :     1/2 cup
• dry sherry :     1/4 cup
• Worcestershire sauce :     1 teaspoon
• condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted :     1 (10.75-ounce) can
• grated fresh Parmesan cheese, divided :     1 cup (4 ounces)
• Cooking spray :    

Preparation Method for Chicken & Broccoli Recipe :

First of all you need to preheat your oven to 400°. Now boil water on medium heat & add broccoli into it & bring to boil this until it gets crisp tender.

Now boil the chicken on low heat & let it become soft. After it becomes cool, cut them into bite-sized pieces & then place it aside with the broccoli.

In a different pan combine evaporated milk, flour, salt, pepper, and nutmeg, stirring with a whisk until smooth & bring them to boil over a medium heat, cook for 1 minute, stirring constantly. Remove from heat. Add mayonnaise, fat-free sour cream, dry sherry, Worcester sauce, & mushroom soup, and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until it gets a smooth mixture.

Put this mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let it cool for 5 mins & then serve.