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

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

Puree Ricotta, yogurt, egg, egg white, flour, baking powder, salt, Parmesan and butter in blender. Pour over chicken in pie plate. Scatter remaining chicken and broccoli over top.

Bake in preheated oven on 350 for 30 to 45 minutes. Let stand 10 minutes before serving.