Sometimes, cooking can be a real hassle. Don’t get me wrong, I adore cooking far more than the average person and I prefer to make all my meals completely from scratch. Most nights, that doesn’t seem to be too big of a problem. Other nights, when my schedule is a bit more hectic, I find it extremely difficult to make a wonderfully delicious home cooked meal.
On these occasions, I don’t have as much freedom to carefully plan out my meal and gather all the appropriate ingredients. It’s nights like these that I just want some delicious, warm comfort food. There truly isn’t a better way to end a long day! One recipe I tend to gravitate towards the most is a Creamy Chicken and Broccoli Casserole. For this meal, you only need a few ingredients and a little bit of time. Before you know it, you’re left with a delicious creation that your entire family will love!
1 (12 oz.) bag of broccoli florets
1 tbsp. Oil
1 c. chopped onion
2 (8 oz.) packages sliced mushrooms
3 tbsp. All-purpose flour
1 ½ c. fat-free milk
12 oz. chopped skinless, boneless rotisserie chicken breast (about 3 c.)
½ c. plain fat-free Greek yogurt
¼ c. mayonnaise
½ tsp. Freshly ground pepper
¼ tsp. Salt
2 oz. sharp cheddar cheese, shredded (about ½ c.)
1 oz. parmesan cheese, grated (about ¼ c.)
Preheat your broiler. Steam broccoli until semi-tender. Heat a large, oven-safe skillet over medium-high heat. Add oil in the pan. Add in onions and mushrooms. Cook until the mushrooms are browned and most of the liquid has evaporated.
Sprinkle with flour. Cook for one minute, stirring occasionally. Stir in milk. Bring mixture to a boil. Cook for three minutes or until thick and bubbly. Stir in broccoli and chicken. Cook for one minute.
Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheddar and parmesan cheese. Broil for two minutes.
[Recipe via Cooking Light.]
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