| 10 | 35 | 396 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 3 |
| 2 tbsp | All-purpose white flour |
| 1/4 tsp | Black pepper |
| 2 breast | Chicken breast, boneless, skinless (cut into cubes) |
| 1 tbsp | Extra virgin olive oil |
| 1/2 cup | Greek yogurt, plain, fat-free |
| 1 1/2 cup | Milk, fat-free (skimmed) |
| 2 cup | White mushrooms |
| 1 small | Yellow onion (chopped) |
| 1/2 cup, shredded | Mozzarella cheese, partially skimmed |
| 2 cup | Broccoli, raw |
Preheat oven to 350º F. Spray an 8-inch square casserole dish with cooking spray. Cook broccoli in microwave according to directions; set aside.
Heat olive oil over medium-high heat, add chicken and cook for about 10 mins in oven-ready deep pan.
In the meantime, steam cut up broccoli in pan with small amount of water.
Add onion and mushrooms to chicken and saute for about 5 mins. Add steamed broccoli back in.
Add flour, stir to combine and cook for 1 min. Add milk and cook for 2 mins.
Sprinkle flour over chicken and mushroom mixture and stir constantly, cooking for one minute. Stir in milk. Bring to a boil and cook for 3 minutes, or until thick and bubbly.
Add yogurt, salt and pepper; stirring lightly to combine.
Sprinkle top with cheese and bake for 20 minutes, or until cheese melts and bubbles around the edges.
Serve and enjoy!
| Grain | 0.3 |
| Meat | 1.7 |
| Milk | 0.5 |
| Milk Alternative | 0.6 |
| Vegetables | 2.1 |
