Nutritional Information: Calories 277 | Fat 11.9g | Satfat 3.6g | Monofat 5.1g | Polyfat 2.2g | Protein 29.1g | Carbohydrate 15.2g | Fiber 3.1g | Cholesterol 66mg | Iron 1.5mg | Sodium 547mg
Yields: 6 | Total time: 40 minutes
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)
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.
Source: http://www.myrecipes.com/recipe/creamy-chicken-broccoli-casserole
