This lightened-up creamy chicken casserole is packed with veggies. The sauce at the heart of this family-friendly casserole uses fat-free milk with a combination of fat-free Greek-style yogurt and a little mayonnaise to give it body.
Ingredients
- 1 (12-ounce) package steam-in-bag broccoli florets
- 1 tablespoon neutral oil, such as canola or avocado
- 1 cup prechopped onion
- 2 (8-ounce) packages presliced mushrooms
- 3 tablespoons all-purpose flour
- 1 ½ cups fat-free milk
- 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
- ½ cup plain fat-free greek yogurt
- ¼ cup canola mayonnaise
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
- 1 ounce parmesan cheese, grated (about 1/4 cup)
Directions
- Preheat broiler.
- Prepare broccoli in microwave according to package directions.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.