Chicken Broccoli Casserole - cooking recipe

Ingredients

2 chicken breasts
1 (12 oz.) pkg. frozen broccoli
1 can cream of chicken soup
1/4 c. milk
1 (4 oz.) pkg. shredded sharp Cheddar cheese
1 1/2 slices whole wheat bread, torn into small pieces
8 oz. ground turkey breast
2 Tbsp. minced onion
2 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
pinch of ground red pepper
1 egg white, lightly beaten with a fork
1/2 c. defatted chicken stock
1 small onion, finely chopped
2 sweet red peppers, finely chopped
4 large tomatoes, seeded and diced
1/4 c. tomato sauce
8 oz. turkey breast cutlets, cut into 1/2-inch strips
1 Tbsp. unbleached flour
1/2 c. defatted chicken stock
1 onion, thinly sliced
1 green pepper, thinly sliced
3 cloves garlic, minced
3 c. chopped tomatoes
3/4 c. thinly sliced mushrooms
1/2 c. minced fresh parsley
1 tsp. dried rosemary
1/2 tsp. dried marjoram
1 bay leaf
2 Tbsp. unbleached flour
1/4 tsp. ground black pepper
1/2 c. fat-free egg substitute
3/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1 lb. turkey breast cutlets (about 1/4-inch thick)
1 c. tomato sauce, heated
4 (4 oz. each) catfish fillets
2 Tbsp. lemon juice
4 medium tomatoes, seeded and diced
1 c. diced yellow peppers
8 scallions, chopped
1 clove garlic, minced
1 tsp. oil
2 c. tomato juice
4 tsp. cornstarch
2 Tbsp. water
2 Tbsp. minced fresh parsley
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
1/2 tsp. fennel seed, crushed
juice of 1 lemon
4 boneless, skinless chicken breast halves
2 c. defatted chicken stock
1 1/2 c. thinly sliced carrots
1 1/2 c. thinly sliced celery
1 bay leaf
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
4 large boneless, skinless chicken thighs, trimmed of all visible fat
3/4 c. unbleached flour
1 tsp. baking powder
1 Tbsp. chilled margarine, cut into small pieces
1/3 c. buttermilk
1 Tbsp. chopped fresh parsley

Preparation

In a Dutch oven, combine the stock, carrots, celery, bay leaf, thyme and pepper.
Bring to a boil over high heat.
Add the chicken and return to a boil.
Cover; reduce the heat to low and simmer gently while you prepare the dumplings.