Skinny Chicken & Broccoli Casserole
A healthy casserole filled with chicken, broccoli and mushrooms in a light & creamy sauce.
8-oz pkgs. sliced mushrooms
skinless chicken breasts, cut into cubes
16-oz package steam-in-bag broccoli florets
5.3-oz container fat-free plain Greek yogurt
Mexican style cheese blend
Preheat oven to 350º F. Spray 2-qt. casserole dish with cooking spray. Cook broccoli in microwave according to directions; set aside.
Heat olive oil over medium-high heat, add onion and mushrooms and cook until mushrooms are starting to get tender. Add cubed chicken. Cook until chicken is cooked through. Drain pan, if needed.
Sprinkle flour over chicken & mushroom mixture and stir constantly, cooking for one minute. Stir in milk. Bring to a boil and cook for 3 minutes, or until thick and bubbly.
Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo, salt and pepper, stirring lightly to combine.
Pour into prepared casserole dish. Sprinkle top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges. Enjoy!!
*recipe adapted from Cooking Light Magazine Jan/Feb '14 issue