Creamy Chicken and Broccoli Casserole

• I had my concerns about making a "light" version of chicken and broccoli casserole because I love it so much. I fully anticipated that this recipe from Cooking Light would be tasteless and dry. But it wasn't. It was delicious and the whole family loved it and none of us could tell it was healthier. Win-win!
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• 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

1. Preheat broiler
2. Prepare broccoli in microwave according to directions
3. Heat 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.

SERVINGS 6

Serving 1 1/2 cups | Calories 277 | Fat 11.9g | Protein 29.1g | Carbohydrates 15.2g