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Creamy Chicken and Broccoli Casserole

By

Carolyn Tesini, Cooking Light

JANUARY 2014

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Rate this recipe 4.6/5 (13 Votes)

Ingredients

  • 1 (12-ounce) package steam-in-bag broccoli florets
  • 1 tablespoon canola oil
  • 1 cup prechopped onion
  • 2 (8-ounce) packages presliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup canola mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler.

2. Prepare broccoli in microwave according to package directions.

3. 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.

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