Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 5 cups fresh broccoli florets, lightly steamed
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup 1% milk
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp curry powder
  • 0.5 tsp onion powder
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • 0.25 cup Panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with non-stick spray.
  2. Arrange the lightly steamed broccoli florets in an even layer at the bottom of the prepared baking dish.
  3. Distribute the cooked, cubed chicken breast evenly over the top of the broccoli.
  4. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly to create a light roux.
  5. Slowly whisk in the chicken broth and milk. Continue whisking for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove the saucepan from the heat. Stir in the curry powder, onion powder, Greek yogurt, and 0.5 cup of the shredded cheddar cheese until the mixture is smooth.
  7. Pour the creamy sauce evenly over the chicken and broccoli. Sprinkle the remaining 0.5 cup of cheddar, Panko breadcrumbs, and Parmesan cheese over the top.
  8. Bake in the preheated oven for 15–20 minutes, or until the sauce is bubbly and the topping has turned golden brown.
  9. Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.