Creamy Chicken Divan

I grew up loving Chicken Divan, mostly because it was made of cream and sherry and was something that made broccoli taste good. Now as an adult it's a rare, indulgent treat...that is it was, until I discovered a healthier version by Low Carb Yum. 

While not exactly like my beloved cream-based meal (and I'll likely play around with this to tweak the flavors in the future), this dish was still incredibly creamy and satisfying, with some punch from mustard and added unhealthiness with an improvised cheese topping.

• 1 lb chicken, diced
• 1 lb broccoli florets
• 1/2 c light mayonnaise
• 1/2 c fat free Greek yogurt
• 1/2 t paprika
• 1/2 t salt
• 1/2 t thyme
• 1/2 t powdered mustard
• 1/2 t tarragon
• 1/2 c grated parmesan cheese
• 1/2 c grated cheddar

Preheat the oven to 350*.

Steam the broccoli until bright green and tender. Mix together mayo, yogurt, parmesan and spices in a bowl.

Place chicken and steamed broccoli in an oven safe dish. Pour over the mayo/yogurt sauce and mix until all broccoli and chicken are covered. Spread the filling into an even layer and sprinkle with cheddar cheese.

Bake 30 minutes or until chicken is cooked through and cheese is melted.