Ingredients:

2 cups whole wheat pasta (penne or rotini), uncooked

2 cups cooked chicken breast, shredded or cubed

2 cups broccoli florets, steamed until tender

1 cup low-fat Greek yogurt (or low-fat sour cream)

1 cup low-sodium chicken broth

1 cup shredded low-fat cheese (cheddar or mozzarella)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and pepper to taste

Olive oil spray

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.

2. Cook Pasta: Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

3. Make the Sauce:

In a skillet, spray a little olive oil and sauté the onions until translucent.

Add minced garlic and cook for another minute.

Stir in the Greek yogurt, chicken broth, thyme, and basil. Mix well and let it simmer for a few minutes. Season with salt and pepper.

4. Combine Ingredients:

In a large bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and the creamy sauce. Mix well.

5. Assemble Casserole:

Transfer the mixture into the prepared baking dish.

Sprinkle shredded cheese evenly on top.

6. Bake: Bake for 20-25 minutes or until the cheese is melted and bubbly.

7. Serve: Let it cool for a few minutes before serving. Enjoy your homemade, healthier version of creamy chicken broccoli casserole!