Description
This recipe for Healthier Broccoli Chicken Casserole is a creamy and satisfying meal. It uses Greek yogurt and almond milk for a lighter sauce, making it a nutritious and flavorful option for dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 4 cups fresh broccoli florets, chopped
- 1 can (10.75 ounces) cream of chicken soup, low fat
- 1/2 cup plain Greek yogurt, non-fat
- 1/4 cup unsweetened almond milk
- 1/2 cup shredded cheddar cheese, reduced fat
- 1/4 cup breadcrumbs, whole wheat
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Steam or blanch the broccoli florets for 3-5 minutes until tender-crisp. Drain well.
- In a large bowl, combine the cooked chicken, steamed broccoli, low-fat cream of chicken soup, Greek yogurt, almond milk, garlic powder, salt, and pepper. Mix until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix the shredded cheddar cheese and whole wheat breadcrumbs. Sprinkle this topping over the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to add other vegetables like diced carrots or bell peppers.
- For a spicier kick, add a pinch of red pepper flakes to the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg