2 lb Chicken cut into bite size pieces
2 C Broccoli, chopped
10 oz fresh Spinach
1 can Artichoke Hearts, chopped
1 Onion, chopped
1/2 C. Plain Greek Yogurt
1/2 C. Sour Cream
15 oz Ricotta Cheese
Garlic Powder to taste
Salt and Pepper to taste
8 oz Shredded Cheddar Cheese
Preheat oven to 375.
Steam broccoli until crisp-tender. Grease 9×13 casserole dish. Add chicken and season with garlic powder, salt, and pepper. In a mixing bowl, combine the yogurt, sour cream, ricotta, mustard, and half the cheese. Fold in the vegetables until thoroughly combined. Evenly spread mixture over chicken and top with remaining cheese. Bake 30-40 minutes.
This dish is very watery when cooked. I just discard the liquid.