Creamy Chicken & Broccoli Casserole...

...on my birthday weekend, Jen hosted a Philadelphia Cooking Creme Party. I couldn't go but she still shared a recipe book with me. The creme comes in Italian Cheese & Herb, Savory Garlic, Original and Santa Fe Blend. I've been wanting to try a couple of the recipes out for awhile so I was super stoked to make this Creamy Chicken & Broccoli Casserole: OMG! It was sooo yummy! This is definitely my kind of dinner. Matt thought the crackers on top really "made the dish." So without further ado, the recipe (so help me if Blogger formatting doesn't work...):

INGREDIENTS 1 1/2 lb boneless chicken breasts, cut into bite-size pieces

1 pkg (14 oz) frozen broccoli florets, thawed, drained

1 1/2 cups shredded sharp Cheddar Cheese

1 tub (10 oz) Philadelphia Savory Garlic Cooking Creme

1/2 cup milk

24 Ritz Crackers, crushed (about 1 cup)

1 Tbsp. butter, melted

DIRECTIONS

Heat over to 400F.

Combine first 5 ingredients in 13x9-inch baking dish; cover.

Bake 25 minutes. Meanwhile, mix cracker crumbs and butter.

Stir chicken mixture, top with crumbs. Bake, uncovered, 10 minutes or until topping is golden brown.

After the initial 25 minutes, I pulled it out to stir and some of the chicken was still pink. I put it back in for 10 minutes and then pulled it out to put the crumbs on. The chicken was definitely done so see I should have just followed directions and not worried about giving us salmonella.

We were discussing this on the Twit and how many calories/Weight Watchers points. Well as it turns out, it's only 400 calories for 1 cup (which was totally filling for me) but it is 20 grams of fat. However, because I'd planned out my food earlier in the day, I didn't go over on fat OR calories. So see, sometimes you can splurge and it's okay to eat things that are tasty!