Ingredients:

2 cups coarsely chopped broccoli florets Cooking spray
2 tablespoons dry breadcrumbs
3 tablespoons all-purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 1% low-fat milk
1 tablespoon Dijon mustard
1 (4-ounce) carton egg substitute
1 1/2 cups chopped leftover roasted chicken
1/2 cup (2 ounces) shredded reduced-fat
extra-sharp Cheddar cheese, divided
1/4 teaspoon paprika

Directions:
1. Preheat oven to 350º.
2. Cook broccoli in boiling water 3 minutes
or until crisp-tender; drain.
3. Coat a 9-inch pie plate with cooking
spray; sprinkle with breadcrumbs. (Do not
remove excess breadcrumbs.) Set aside.
4. Combine flour, basil, salt, and pepper
in a large bowl; add milk and mustard; stir
with a whisk. Stir in egg substitute. Add
chicken and 1/4 cup cheese; stir well. Pour
mixture into prepared pan. Sprinkle with
remaining cheese and paprika. Bake at 350º
for 45 minutes or until set. Let cool on a
wire rack 15 minutes.