How To Make A Guilt Free Chicken, Broccoli & Mushroom Casserole

I included the recipe for this that serves a family of six but you can easily double up on the ingredients to make more. You are going to definitely want seconds with this.

Here Is How You Make It:

The Ingredients To Gather

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

1½ cups fat-free-milk

1 (16-oz) package steam-in-bag broccoli florets

1 (5.3-oz) container fat-free plain Greek yogurt

¼ cup light mayonnaise

¼ tsp salt

¼ tsp. Pepper

¾ cup Mexican style cheese blend

The Instructions To Follow

Preheat oven to 350º F. Spray 2-qt. casserole dish with cooking spray. Cook broccoli in microwave according to directions; set aside.

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.

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.

Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo, salt and pepper, stirring lightly to combine.

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.

Have You Tried This Before?

I love making casseroles because you can basically put everything in a dish and throw it in the oven. However, this is a little healthier to eat and it is not consumed by globs of cheese.

Let Us Know How It Turned Out

Also, if you have a suggestion on how to make it better tasting then please let us know what you would change.

This Recipe Was Adapted From: Cooking Light Magazine Jan/Feb '14 issue