1 1/2 c. diced, cooked chicken
1 box (10 oz.) frozen chopped broccoli, thawed, well drained
1 c. "lite" ricotta cheese
1/2 c. low-fat plain yogurt
1 whole egg
1/2 c. chopped onion
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. red hot sauce
1/4 c. grated Parmesan cheese
2 tbsp. butter, melted

Lightly spray 9-inch pie plate with non-stick cooking spray. Combine half of chicken, half of broccoli and all of onion in pie plate.

Puree ricotta, yogurt, egg, flour, baking powder, salt, red hot sauce, Parmesan, and butter in blender. Pour over chicken in pie plate. Scatter remaining chicken and broccoli over top.

Bake in preheated moderate oven at 350 degrees for 30 to 45 minutes or until wooden pick tests clean. Let stand 10 minutes before slicing. 4 servings. 350 calories.