Chicken Divan in a New Light

2 (10 ounce) packages frozen broccoli florets
6 cups shredded cooked chicken breast
2 tsp. olive oil
1 (8 ounce) sliced mushrooms
2 garlic cloves, minced
1/2 tsp. dried thyme
1 (10 3/4 ounce) can condensed fat free low sodium cream of mushroom soup
1 cup low sodium chicken broth
1//2 cup light mayo
1/2 cup nonfat plain Greek yogurt
2/3 cup + 2 tbsp. fresh grated Parmesan
1 tsp. curry powder
Fresh black pepper, to taste
1 slice whole what bread
1 tbsp. butter, melted

Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray.
Microwave broccoli to thaw. Drain and put into the prepared baking dish. Top with the chicken.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli.
In a medium bowl, whisk together the soup, broth, mayo, yogurt, 2/3 cup of Parmesan cheese, curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula.
Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and remaining 2 tbsp. of Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30-40 minutes.

Recipe by: diabetesinanewlight.com