
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:
- Preheat your oven to 375°F (190°C).
- 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.
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Transfer the chicken and broccoli mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the mixture is heated through and bubbly.
- 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!