Being grateful for a good job, (and because of his awesome work ethic), he worked his booty off. He ended up switching over to another big firm a couple years ago and then recently was given an opportunity to be an in-house attorney for a hedge fund company.

While the stress of the new job is a lot, his hours are so much better. He’s home on the weekends now (he almost always worked weekends before), and he gets home from work at about 8pm – it was more like 11pm with the other firms. And sometimes he would sleep in his office in order to get more work done. Awesome, right? Not.


  • 3 boneless, skinless, chicken breasts, cooked and diced
  • 2 packages (10 ounces) frozen broccoli cuts, cooked and drained
  • 2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup
  • ¾ cup nonfat evaporated milk
  • 1 teaspoon lemon juice
  • 1 cup reduced-fat shredded cheddar cheese
  • ½ cup Italian-flavored dry bread crumbs
  • 2 Tablespoons grated Parmesan cheese
  • Cooking spray



  1. Heat oven to 350 degrees. Grease a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, toss together the cooked chicken and broccoli.
  3. In a smaller bowl, mix together the soup, milk and lemon juice.
  4. Add this to the chicken and broccoli and stir to combine.
  5. Spread the mixture evenly into the greased baking dish.
    Sprinkle with the shredded cheddar. Toss the bread crumbs and parmesan together and sprinkle evenly over the top of the casserole.
  6. Spray lightly with cooking spray.
  7. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until bubbly.



Nutritional Estimates Per Serving (1/6th of recipe): 362 calories, 14 g fat, 24 g carbs, 4 g fiber, 37 g protein, 9PointsPlus, 7 SP.

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