Ingredients:

  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 4 cups broccoli florets, steamed
  • 1 can (10.5 oz) reduced-fat cream of mushroom soup
  • 1/2 cup plain Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Cooking spray

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, steamed broccoli florets, reduced-fat cream of mushroom soup, Greek yogurt, grated Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are evenly incorporated.
  3. Lightly coat a 9×13-inch baking dish with cooking spray.
  4. Transfer the chicken and broccoli mixture into the prepared baking dish, spreading it out evenly.
  5. Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
  6. Serve hot and enjoy!

Nutrition Information:

  • Serving size: 1 cup
  • Servings: 6
  • Calories: 190
  • Total Fat: 6g
  • Saturated Fat: 2.5g
  • Cholesterol: 65mg
  • Sodium: 540mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 25g

This revamped recipe reduces points by incorporating Greek yogurt instead of heavy cream and reducing the amount of Parmesan cheese. It maintains flavor while being lighter on the waistline!