Instructions
Preheat the Oven: Start by setting your oven to 350°F (175°C). Generously coat a 2-quart casserole dish with cooking spray.
Broccoli Prep: Follow the microwave directions on the steam-in-bag broccoli package. Once done, set it aside for later incorporation.
Sauté the Veggies: Heat olive oil in a pan over medium-high flame. Toss in chopped onions and sliced mushrooms. Sauté until the mushrooms take on a tender disposition.
Add Chicken: Introduce the cubed chicken into the pan. Continue to cook until the chicken turns white and is cooked thoroughly. Drain excess liquid if necessary.
Flour Coating: Sprinkle the all-purpose flour over the chicken and mushroom medley, stirring consistently. Cook this mixture for about a minute.
Integrate Milk: Add milk while stirring, and bring the mixture to a boil. Allow it to cook for approximately 3 minutes or until it achieves a thick and bubbly consistency.
Combine All: Incorporate the pre-cooked broccoli into the pan and heat it for about a minute. Fold in the Greek yogurt, light mayonnaise, salt, and pepper, making sure all the ingredients mesh well.
Assemble Casserole: Transfer the mixture into the pre-sprayed casserole dish. Garnish the top layer with Mexican-style cheese blend.
Bake: Insert the casserole dish into the oven and let it bake for 20 minutes. It’s ready when the cheese has melted and the edges have a nice, bubbly sear.
Notes
This recipe is inspired by a feature in the Cooking Light Magazine’s Jan/Feb ’14 issue.
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