broccoli chicken casserole "light"

yesterday i made this casserole from the cookbook kate made me for my wedding.  i decided to take a lighter approach.  instead of using full-fat, heavy ingredients, i altered what i used to make it a little more healthy and low cal.

 sometimes a recipe can flop by doing this, but i have to say, neither blake or i could tell

 ANY difference! 

i subbed out mayo for low fat mayo and used 98% fat free cream of chicken soup. 

 after a long day at church, we came home and devoured this puppy...the creamy taste made our tummies feel so nice and satisfied.

the perfect post-church kind of meal!

i made brown rice to go along with the casserole (great addition)...or, you could do potatoes:

Broccoli Chicken Casserole "Light"

3 cups of cooked cubed chicken

2 cans of (98% fat free) cream of chicken soup

1/2 cup of light mayo

1/2 cup of skim milk

1 tsp lemon juice

1/2 cup sharp cheddar cheese

Mix soup mixture together (including cheese and chicken).

Cook 3 packages of frozen broccoli or fresh broccoli. (Barely cook)  Layer soup/chicken/cheese mixture on top of the broccoli.  You can also top with sprinkled paprika or bread crumbs.  Cook @ 350 for 30 minutes.  Uncovered.