6 Servings 30 min Cook
3/4 Lb Broccoli
1 Tbsp Canola Oil
1 Cup, chopped Onions
7 Cup, pieces or slices Mushrooms
3 Tbsp Wheat Flour
1 1/2 Cup Lowfat Milk
14 Oz Chicken Breast
1/2 Cup Greek Yogurt
1/4 Cup Mayonnaise-Like Dressing
1/4 Tsp Salt
1/2 Tsp Pepper
1/2 Cup, shredded Cheddar Cheese
1/4 Cup Parmesan Cheese
Prepare broccoli by following steam-in-bag directions; set aside.
Heat a large ovenproof skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add chicken and cook for 7-12 minutes or until cooked through and no longer pink; remove from pan and set aside.
Add onion and mushrooms to pan; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally.
Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly.
Stir in milk.
Bring to a boil; cook 3 minutes or until thick and bubbly.
Stir in broccoli and chicken; cook 1 minute.
Remove pan from heat.
Stir in yogurt, mayonnaise, pepper, and salt.
Top evenly with cheeses; broil 2 minutes.