Instructions:
1. Preheat Oven & Cook Chicken: Preheat your oven to 375°F (190°C). Cook the chicken breasts until they’re fully cooked through and no longer pink in the center. Once cooked, dice the chicken into bite-sized pieces.
2. Blanch Broccoli: Blanch the broccoli florets by placing them in boiling water for 2-3 minutes. Immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking process and preserve their vibrant color and crispness. Drain the broccoli well and set aside.
3. Prepare Creamy Sauce: In a large mixing bowl, combine the Greek yogurt, reduced-fat mayonnaise, low-sodium chicken broth, grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Stir everything thoroughly until all the ingredients are well combined and smooth.
4. Combine Casserole Ingredients: Add the diced cooked chicken and the blanched broccoli florets to the bowl with the creamy sauce. Gently toss the ingredients until the chicken and broccoli are evenly coated with the sauce.
5. Assemble Casserole: Transfer the mixture to a greased baking dish, spreading it out evenly.
6. Prepare & Add Breadcrumb Topping: In a small bowl, combine the whole wheat breadcrumbs with 1 tablespoon of olive oil or melted butter. Mix well until the breadcrumbs are lightly coated. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is hot and bubbly, and the breadcrumbs on top are golden brown and crispy.
8. Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes before serving.