1 1/2 c. diced cooked chicken
1 (10 oz.) box frozen chopped broccoli, thawed, well drained
1 c. "lite" Ricotta cheese
1/2 c. low-fat plain yogurt
1 whole egg
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. butter, melted

Lightly spray 9 inch pie plate with nonstick 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 moderate oven (350 degrees) for 30 to 45 minutes or until wooden pick tests clean. Let stand 10 minutes before slicing.