Weight Watchers Chicken Broccoli Casserole

1. Preparation: Preheat your oven to 350 degrees and generously spray a baking dish with nonstick spray.
2. Cooking Chicken:
   • Oven: Bake the chicken breasts at 350°F for 25 minutes.
   • Air Fryer: Air-fry the chicken at 350°F for 12-14 minutes until thoroughly cooked.
3. Steaming Vegetables: Steam the broccoli and mushrooms in a microwave steamer for 1 minute and 30 seconds. If a microwave steamer is not available, place the vegetables in a bowl with 1-2 tablespoons of water, cover with Glad Press ‘n Seal, and microwave.
4. Cauliflower Rice: Prepare the cauliflower rice according to package directions. For a firmer texture, you can add it directly to the baking dish frozen, breaking it up to spread evenly.
5. Layering the Casserole: Spread the cauliflower rice at the bottom of the baking dish, followed by the steamed broccoli and mushrooms.
6. Chicken Mixture: Dice the cooked chicken and, in a bowl, combine it with cream of mushroom soup, yogurt, and ricotta. Carefully fold in the diced chicken.
7. Baking: Pour the chicken mixture over the broccoli and bake at 350°F for 25 minutes.
8. Broiling and Serving: Turn the oven to broil. Sprinkle Babybel Mini Light cheese on top and broil for an additional 3 minutes, allowing the cheese to melt and lightly brown. When serving, sprinkle a pinch of coarse sea salt for added flavor.

Recipe Notes: