3 boneless, skinless chicken breasts
1 head of broccoli
1 can lower sodium cream of mushroom soup
2 tbsp fat-free mayo
2 tbsp Plain Greek yogurt
3 green onions, chopped
2 cloves garlic
1/2 tsp parsley
1/2 cup cheddar cheese
*pasta if you want to serve on top of it
1. Preheat the oven to 350 degrees Farenheit. Chop the chicken breasts into cubes and cook in a skillet (or cook them, then cut up). At the same time, steam the broccoli.
2. In a medium bowl, combine the mushroom soup, mayo, greek yogurt, green onions, garlic, parsley and black pepper.
3. Add the broccoli and soup mixture to the chicken; stir. Put all of it into a casserole dish and cook for 15 minutes in the oven.
4. Take it out, add the shredded cheese, then place back in the oven for 5 minutes. Eat as is or serve over pasta.