Skinny Chicken Broccoli Mushroom Casserole

Sorry I have been MIA lately. Our house was plagued with an awful cold and fever last week and I'm just now starting to feel like a normal human being again. Thank goodness for my parents bringing over some food because we hardly left the house.

This is a recipe I made a few weeks ago for a friend and neighbor that recently welcomed a little baby boy. I missed out on bringing them a meal soon after the birth due to the holidays so instead I coordinated it with her first week back at work. It's healthy but also comfort food so would be great during these cold winter months and would be a great meal to take to a new mom or someone who is sick. I paired it with some fresh bread from the bakery when I dropped it off.

Skinny Chicken Broccoli Mushroom Casserole 
from YummyHealthyEasy, serves 6

Ingredients:

- 1 onion, chopped
- 1 tsp olive oil
- 16 oz pkg of sliced mushrooms (if you don't want this many or any mushrooms I think you could sub some peas or red bell peppers in and it would be delicious)
- 2 cups chicken breasts cut into cubes
- 3 Tbsp flour
- 1 1/2 cups fat free milk
- 16 oz steam-in-bag broccoli florets
- 1/4 cup light mayo
- 2/3 cup fat free plain greek yogurt
- salt and pepper to taste
- 3/4 cup mexican style grated cheese

Preheat oven to 350 degrees and spray 2-qt casserole dish with cooking spray. Cook broccoli in microwave according to directions and set aside. Heat olive oil over medium high heat. Add onion and mushrooms and cook until tender. Add chicken and cook until cooked through.

Sprinkle in flour and stir constantly for 1 minute. Stir in milk, bring to boil and cook for 3 minutes. Stir in cooked broccoli and heat through about 1 minute. Add mayo, yogurt, salt and pepper and stir until combined. Pour into casserole dish and top with cheese. Bake for 20 minutes.


Before cheese

After cheese

After baking

Hope you enjoy!