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Broccoli gratin with cream of chicken soup

Yields4 Servings

 1 1/2 kg (3 lbs) of broccoli cut into florets and lightly cooked with 2 packets of chicken broth
 1 packet of cream of chicken soup
 1 1/2 cups of powdered milk
 1 1/2 cups of water
 1/8 teaspoon of nutmeg
 12 slices of mozzarella in strips
1

In a pan, dissolve the cream of chicken soup in water and evaporated milk, simmer for 7 minutes or until the sauce thickens. Add the nutmeg and mix well.

2

Place the broccoli florets in an 8"x11" x2" oven-proof dish and pour the sauce over it. Top with Mozzarella cheese and bake in preheated oven at 350°F (180°C) for 15 minutes or until the cheese is golden. Serve hot.

Nutrition Facts

4 servings

Serving size