“For me, this is a good unexpected company dinner. I normally have everything for this already in my pantry and freezer, so it just takes me a few minutes to throw everything together and pop it in the oven. Served with a salad and brown and serve dinner rolls (for those not eating low carb) and we're ready to sit down to a nice dinner that everyone really enjoys!”

Ingredients Nutrition


  1. 1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry and Dijon mustard; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
  2. 2. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with chopped cauliflower and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
  3. 3. Melt the remaining butter and drizzle over the casserole. Sprinkle the parmesan evenly over the top. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.

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