Ingredients
The following ingredients have 7 Servings
- 1 (12 oz.) package broccoli
- 4 medium skinless, boneless chicken breasts (about 2 pounds)
- 1 (10.75 oz.) can condensed, reduced-sodium, 98% fat-free cream of mushroom soup
- 1 1/2 cups low-fat (or fat-free) milk
- 1 cup Parmesan, grated
- 1 1/2 cup cornflakes, crushed
- 1 cup fat-free, plain Greek yogurt
- 1/4 cup fat-free mayonnaise
- 1/4 cup all-purpose flour
- dash of nutmeg
- salt and pepper, to taste
- water, for boiling
Instruction
- Preheat oven to 350º F, grease a 9x13-inch baking dish and bring a large pot of water to boil.
- Add broccoli to boiling water and cook for 5-6 minutes, until almost tender. Remove broccoli from water and set aside.
- Add chicken breasts to boiling water and reduce heat to low, simmering until cooked through. Around 15 minutes. Remove chicken to cutting board to cool.
- Once cool, cut chicken into cubes and place with the broccoli.
- In a large saucepan, whisk together milk, flour, salt, pepper and nutmeg until smooth. Bring mixture to a boil for 1 minute, stirring constantly.
- Take off heat and add mayonnaise, yogurt, mushroom soup and half of cheese. Whisk continuously until smooth. Add in broccoli and chicken and incorporate them into sauce.
- Pour mixture into baking dish and cover with crushed cornflakes and the rest of Parmesan cheese.
- Place in oven and bake for 20 minutes.
