1 1/2 c. cooked chicken, diced
1 (10 oz.) box frozen chopped broccoli, thawed & 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 soda
1/2 tsp. salt
1/4 c. grated Parmesan cheese
2 tbsp. melted butter

Lightly spray a 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 soda, salt, Parmesan and butter in blender. Pour over chicken in pie plate. Scatter rest of chicken and broccoli over top. Preheat oven to 350 degrees. Bake 30 to 45 minutes, let stand 10 minutes before slicing. 4 to 6 lunch servings.

NOTE: I use a 9 inch deep frozen pie crust.