Prepare broccoli in microwave according to package directions.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; 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.
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This is a good recipe that skips the carbs usually associated with a casserole, although you could easily add them back in. I changed it up a bit and it worked GREAT! I left out the mayo and instead used just fat free Greek yogurt and fat free cream cheese to thicken the sauce, with a little German mustard and fresh rosemary (chopped very fine) and it really perked up the flavors. I also combined everything and baked it in a casserole dish at 350 for about 30 minutes. Everyone liked this one, especially considering the large quantity you get for the calories. My daughter swore there was some "yummy cream of something soup" in it, but was delighted to find my swaps dropped the already low calorie count and it was rich and delicious. They all asked me to save this recipe and make it again. Next time, I'll add brown rice to it and bake it in the over longer. I think that would be great.
After reading other reviews, I made a couple of changes and WE LOVED IT! I used 1/2 skim milk and 1/2 low sodium chicken broth and added 2 tablespoons of Sherry. I bought a Mojo Rotisserie Chicken from Publix and used baby portabello mushrooms. It absolutely was NOT bland.
Add curry, paprika, and seasoned bread crumbs for an extra kick
First time cooking this, and it turned out well! I saw a few of the reviews on here about the recipe being bland, so I added two dashes of paprika and 5-6 dashes of curry to the mixture, then topped with seasoned bread crumbs for more flavor. The breadcrumbs probably added roughly 40 calories. The only negative I have to add is that I could definitely taste the greek yogurt, so next time, I'll probably just add less.
My husband and I enjoyed this. I followed the recipe exactly, but in the future, I would add a bit more salt and pepper as it was a bit bland. I added a bit on after serving and it helped. The texture was nice and creamy and the amount of cheese on top was perfect. I did not get 6 servings out of this. More like 4 of 1.5 cups each with measuring very carefully.
A hit with the family! I steamed my own broccoli and added some minced garlic to the mushroom/onion mixture. We served ours with steamed brown rice. Very much a comfort-food type meal. Though a bit time consuming for a work night dinner, it was worth the effort.
I thought this was a good, solid recipe to make on a work night. I made the following changes:1) I added 3 minced cloves of garlic and sautéed with the onions and mushrooms for 1 minute as the mushrooms were browning.2) I added only 1 container of mushrooms as they are not a favorite in my house.3) I added 3/4 tsp salt and 1/2 tsp pepper to the mix before adding the chicken and broccoli.4) I used the entire amount of chicken from a whole rotisserie chicken.I thought it was plenty flavorful but next time would add a little more broccoli. We did get 6 servings from this recipe. A few family members served it over rice, but I ate it without the rice and it was filling.
I gave this 2 stars as written. It looked and sounded good but knowing it was from Cooking Light I knew it would need a make over if it was going to be served in our house. We both agreed it was 5 stars when done.I used bacon fat instead of canola oil, used just 1 8oz pkg of sliced mushrooms, a good pound of fresh broccoli florets which I steamed myself. Since I don't use any kind of fat free or low fat dairy I substituted 11/2 cups of half and half for the fat free milk, 1/2 cup of sour cream in place of the fat free yogurt, added 1/4 cup of white wine, 3 lg cloves of minced garlic, 1/4 tsp coarse ground black pepper, 2 cups of shredded sharp cheddar instead of 1/2 cup (that is just too skimpy) and increased the amount of chicken to a little over 1 lb. I would definitely serve this to guests as I made it.