This casserole combines cooked chicken and broccoli with a Greek-yogurt cheese sauce. It bakes in a 9×13-inch dish until bubbly and lightly browned.
Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups fresh broccoli florets
- 1 cup low-fat shredded cheddar cheese
- ½ cup low-fat shredded mozzarella cheese
- 1 cup low-sodium chicken broth
- 1 cup non-fat plain Greek yogurt
- ½ cup whole-wheat or whole-grain flour, or a gluten-free alternative
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper, to taste
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- Steam the broccoli for 3–4 minutes, until tender but still firm.
- Coat a medium saucepan with cooking spray and heat it over medium heat. Sauté the garlic for 1 minute, until fragrant.
- Stir in the flour and cook for 1–2 minutes, until lightly browned.
- Whisk in the chicken broth gradually until smooth and thickened.
- Remove from the heat. Whisk in the yogurt, cheddar, mozzarella, oregano, basil, salt, and pepper until combined and melted.
- Combine the cooked chicken, broccoli, and cheese sauce in a large bowl.
- Transfer to a greased 9×13-inch casserole dish.
- Bake for 25–30 minutes, until bubbly, lightly browned, and 165°F (74°C) in the center.
- Cool for a few minutes before serving.
