1 pound boneless, skinless chicken breasts, cooked and shredded
4 cups fresh broccoli florets, steamed
1 cup reduced-fat shredded cheddar cheese
1 can (10.75 ounces) reduced-fat cream of chicken soup
1/2 cup plain Greek yogurt
1/4 cup low-fat milk
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Cooking spray
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Optional Toppings:
Crushed whole grain crackers or breadcrumbs
Chopped fresh parsley or chives
Tips:
Use cooked chicken breasts for convenience, such as leftover rotisserie chicken or grilled chicken.
Steam the broccoli until it’s just tender to ensure it doesn’t become mushy in the casserole.
Opt for reduced-fat or light versions of cream of chicken soup, Greek yogurt, and cheese to reduce the overall fat content.
For added flavor, consider seasoning the chicken with herbs and spices before cooking.
Instructions:
