White Cheddar, Chicken & Broccoli Casserole

Ingredients

Filling:
Cooking spray
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 Lite50 Sharp 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)

Topping:
2 ½ ounces Cabot Lite50 Sharp Cheddar, grated (about ⅓ cup)
¼ cup panko breadcrumbs (optional)

Directions

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.