Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 4 cups fresh broccoli florets, steamed
- 1 cup reduced-fat shredded cheddar cheese
- 1 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly coat a casserole dish with cooking spray.
- Prepare the chicken: Season the chicken breasts with salt and pepper, then cook them in a skillet or bake in the oven until fully cooked. Shred the chicken using two forks.
- Steam the broccoli: Steam the broccoli florets until they are tender-crisp. You can do this on the stovetop or use a microwave-safe dish.
- Make the sauce: In a bowl, whisk together the Greek yogurt, light mayonnaise, chicken broth, Dijon mustard, lemon juice, minced garlic, onion powder, salt, and pepper. This will be your creamy sauce.
- Assemble the casserole: In the prepared casserole dish, layer half of the shredded chicken, followed by half of the steamed broccoli. Pour half of the sauce over this layer. Repeat the process with the remaining chicken, broccoli, and sauce.
- Top with cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake: Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and golden brown.
- Serve: Allow the casserole to cool for a few minutes before serving. Slice and serve warm.
