Friday, March 13, 2015

Skinny Chicken and Broccoli Casserole

Wednesday morning I was browsing on Pinterest for a healthy chicken recipe. One of the things I've enjoyed about being a housewife after the move is that I get to put more thought into our dinner menu each night. I came across a recipe for skinny chicken & broccoli casserole from a blog called Yummy Healthy Easy.

I had most of the ingredients in my fridge and thought it would be a nice, filling, and healthy dinner. I liked that it used greek yogurt instead of sour cream and all the protein to hold me over until breakfast the next morning.

The casserole was delicious and The Husband loved it as well. He actually took some leftovers for lunch the next day and I had some for lunch as well. I recommend it for anyone that wants a quick, cheap, and a bit healthier option for dinner. It made six servings.

Skinny Chicken & Broccoli Casserole
1 small onion, chopped
1 Tbsp olive oil
2 8-oz packages of mushrooms
2 cups of boneless, skinless chicken breasts
3 Tbsp all-purpose flour
1 1/2 cups of skim milk
1 16-oz package of broccoli
1 5.3-oz plain Greek yogurt
1/4 cup of light mayonnaise
1/4 tsp salt
1/4 tsp black pepper
3/4 shredded cheese

1. Preheat oven to 350 degrees. Spray a 2-qt. casserole dish with cooking spray. Cook broccoli according to package directions.

2. Heat olive oil over medium heat and cook mushrooms and onions until tender. Add chicken and cook all the way through. Drain pan if needed (I recommend not to drain it completely so the flour doesn't stick to the pan when you add it).


3. Sprinkle flour over chicken mixture and stir constantly for about a minute. Stir in the milk, bring to a boil, and cook for 3 minutes.

4. Stir in the broccoli and heat through. Add yogurt, mayo, salt, and pepper. Stir lightly to combine.


5. Pour into casserole dish, sprinkle cheese on top, and cook for 20 minutes. Enjoy!



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