If you’re looking for a delicious and healthy casserole recipe that’s easy to make, then look no further than this Chicken & Broccoli Casserole. Packed with protein and veggies, this dish is perfect for those who are trying to watch their weight or simply want to eat healthier. Plus, it’s a great way to use up any leftover chicken or broccoli you might have in the fridge!
To start, preheat your oven and spray a 2-quart casserole dish with cooking spray. Next, cook your broccoli in the microwave according to the package directions, and set it aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, and add in 1 chopped small onion and 2 8-ounce packages of sliced mushrooms. Cook until the mushrooms are starting to get tender. Then, add in 2 cups of cubed boneless skinless chicken breasts and cook until the chicken is cooked through. If needed, drain the pan.
Sprinkle 3 tablespoons of all-purpose flour over the chicken and mushroom mixture and stir constantly, cooking for one minute. Stir in 1 1/2 cups of fat-free milk, and bring it to a boil. Cook for 3 minutes or until the mixture is thick and bubbly.
Stir in the cooked broccoli and heat through for about 1 minute. Add in 1 5.3-ounce container of fat-free plain Greek yogurt, 1/4 cup of light mayonnaise, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir lightly to combine all of the ingredients.
