Low Carb Chicken and Broccoli Casserole by Lauren fit Foodie

 24 oz steamable broccoli

1 large yellow onion, diced

24 oz sliced mushrooms

1 Tablespoon olive oil

4 cups cooked chicken

1/4 cup = 2 tablespoons flour

2.5 cups fat free milk

1.5 cup plain nonfat greek yogurt

1/2 cup light mayo

1 Tablespoon ranch seasoning

` tsp salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

Instructions

1. Preheat over to 350 degrees

2.  Spray 9 x 13 pan dish with cooking spray.

3. Begin by preparing the veggies. Cook broccoli in the microwave according to package directions and drain once done, set aside. Wash mushrooms and dry well and dice your onions.

4. In a large skillet, add the olive oil and set to medium heat. Add the mushrooms and onions and cook for 5-6 minutes or until mushrooms are tender. Drain any liquid.

5. Sprinkle the flour over the mushrooms, and stir until the flour is evenly dispersed. Then add the milk and bring the mixture to a boil, stirring consonantly for 4-5 minutes or until the mixture has thickened. Remove from heat. 

6. In a very large bowel, add the yogurt, may, ranch seasoning mix, salt and pepper. Mix to combine. Then add the mushroom mixture, broccoli, and chicken. Stir until everything is mixed together well, then add it to the prepared dish and sprinkle evenly with the cheese.

7. Bake for 15-20 minutes or until it becoms bubbly around the edges.