2 (12.5-ounce) bags frozen broccoli florets or about 6 cups fresh broccoli florets
2 (4-ounce) baked chicken breasts, shredded, or about 1 cup cooked and shredded turkey breast
3 ounces Cabot Sharp Lite50 Cheddar, grated (about ¾ cup)
½ cup Cabot No Fat Cottage Cheese
¼ cup Cabot 2% Plain Greek Yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 packet Stevia or pinch of other sweetener (optional)
2 ½ ounces Cabot Sharp Lite50 Cheddar, grated (about ⅓ cup)
¼ cup panko breadcrumbs (optional)
To Make Filling:
PREHEAT oven to 450°F. Coat medium casserole dish lightly with cooking spray.
PLACE frozen broccoli in medium bowl; microwave for 5 to10 minutes or until thawed. If using fresh broccoli, steam in covered pot over medium-low heat for about 5 minutes or until barely tender. Lightly blot excess moisture from broccoli with paper towel
PLACE broccoli in large bowl; add remaining filling ingredients, stirring until well combined. Transfer to prepared dish.
To Make Topping & Bake Casserole:
MIX cheese with breadcrumbs, if using; sprinkle evenly over casserole.
BAKE for 40 to 50 minutes or until cheese is melted and casserole is lightly golden on top.
Recipe courtesy of Dashing Dish.
The whole family loved this casserole dish! Delicious and healthy, thanks Cabot!!