Chicken and Broccoli over Cornbread, by Beverly Hicks Burch

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Chicken and Broccoli over Cornbread

By Beverly Hicks Burch

Several years ago as a young married and busy mom, I ran across this recipe. I was all about tasty, fast and healthy cooking. Yogurt has always been a food staple on my shopping list and this recipe just so happens to included yogurt.

The concept is similar to chipped beef over toast, but updated and tastier and healthier.

I had never prepared this for Tall & Handsome, so last week I served it for supper, and once again he gave it a thumbs up. So much so that we pick up ingredients to make it again.

Serve it over you favorite recipe of cornbread. Around here we’re partial to Jiffy cornbread muffins.

Chicken and Broccoli over Cornbread

1 10 oz. box frozen chopped broccoli or 1 – 12 oz. bag frozen Steamers broccoli cuts, cooked

1 – 2 tablespoons finely chopped onion

1 clove garlic, finely chopped

¼ cup butter

2 tablespoons all purpose flour (I use heaping tablespoons)

1 teaspoon kosher salt

¾ cup milk (I use a low fat milk like 1% or 2%)

2 egg yolks, beaten

1 – 8 ounce carton (1 cup) plain yogurt (I used 0% fat Greek yogurt)

1 – 5 ounce can Swanson’s white chicken breast

Grated Cheddar cheese

1. Cook broccoli. If using frozen chopped broccoli make sure it is well drained. Set aside.

2. Melt butter in a pan on medium low. Add onion, garlic and broccoli. Cook for 5 minutes. Remove from heat.

3. Blend in flour and salt. Return to heat and cook, stirring constantly until bubbly.

4. Stir in milk. Stir constantly and bring to a boil. Boil and stir for 1 minute.

5. Mix together egg yolks and yogurt. Stir yogurt mixture and canned chicken into broccoli mixture. Continue cooking, stirring until chicken is heated.

6. Spoon over cornbread.

7. Sprinkle with grated Cheddar Cheese.

chicken & broc over cornbread

Enjoy!!

© 2012 Beverly Hicks Burch All Rights Reserved.

2 thoughts on “Chicken and Broccoli over Cornbread, by Beverly Hicks Burch

    1. Cheryl,

      I’ve never calculated the calorie count for the recipe. Whenever possible I always try to reduce calorie and fat content by using lighter products. For instance, in this recipe, I use low-fat milk – 1%, 2% or you could even try skimmed. Of course, the yogurt is reduced fat to begin with and as I mention in the post, there are Greek yogurt options that have 0% fat content.. You could also use reduced fat grated cheese for the top. I have seen a calorie calculator recommended called MyFitnessPal. I’ve never used it myself, but here is the kink to it: http://www.myfitnesspal.com/

      Thanks for stopping by and taking the time to comment.

      Bev

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