Categories: Chicken
Ingredients
- 1 small onion, chopped
- 1 Tbsp. olive oil
- 2 (8-oz) pkgs. sliced mushrooms
- 2 cups boneless, skinless chicken breasts, cut into cubes
- 3 Tbsp. all-purpose flour
- 11/2 cups fat-free-milk
- 1 (16-oz) package steam-in-bag broccoli florets
- 1 (5.3-oz) container fat-free plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/4 tsp salt
- 1/4 tsp. pepper
- 3/4 cup Mexican style cheese blend
Directions
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Preheat oven to 350ยบ F. Spray 2-qt. casserole dish with cooking spray. Cook broccoli in microwave according to directions; set aside.
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Heat olive oil over medium-high heat, add onion and mushrooms and cook until mushrooms are starting to get tender. Add cubes chicken. Cook until chicken is cooked through. Drain pan, if needed.
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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.
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Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo, salt and pepper, stirring lightly to combine.
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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!!