12 oz. broccoli
4 medium boneless, skinless, chicken breasts
1 10.75 oz. can condensed, reduced-sodium, 98% fat-free cream of mushroom soup
1 1/2 C low-fat (or fat-free) milk
1 C Parmesan, grated
1 1/2 C cornflakes, crushed
1 C fat-free, plain Greek yogurt
1/4 C fat-free mayonnaise
1/4 C all-purpose flour
dash of nutmeg
salt and pepper, to taste
Preheat oven to 350 F degrees. Grease a 9x13 baking dish.
Bring a large pot of water to boil. Add broccoli to boiling water and cook for 5-6 minutes, or until almost tender. Remove broccoli from water and set aside.
Add chicken breasts to boiling water and reduce heat to low. Simmer until cooked through, around 15 minutes. Remove chicken and set aside to cool.
Once cool, cut into cubes and place with broccoli.
In a large saucepan, whisk milk, flour, salt, pepper, and nutmeg, until smooth.
Bring mixture to a boil for 1 minute, stirring constantly.
Remove from heat. Add mayonnaise, yogurt, mushroom soup, and half of cheese.
Whisk continuously until smooth.
Add broccoli and chicken, and incorporate into sauce.
Pour mixture into baking dish. Cover with crushed cornflakes and remaining Parmesan cheese.
Bake for 20 minutes.