Creamy Chicken and Broccoli Casserole are ‘real food meet comfort food’. From scratch, both easy and quick, and a big meal loaded with good-for-you ingredients that are fast to create and require only a little cleanup.
If only there were a dish so versatile and easy to prepare that you could toss together almost any combination of protein and veggies, tweak it for breakfast, lunch, or dinner, and have lasting leftovers that don’t get old—when it comes to taste, anyway.
Wait! What about that casserole thing? You know, that dish made popular in the 1950s—the one that (unfortunately) took a turn for the worse when processed foods started popping up in the 1970s. Ah, yes, that casserole.
Well, times have changed. Casseroles are back and healthier than ever. Try this great Creamy Chicken and Broccoli Casserole.
Creamy Chicken and Broccoli Casserole
Equipment
- skillet
Ingredients
Creamy Chicken and Broccoli Casserole
- 1 12 Ounce Broccoli Florets
- 1 Tbs Canola Oil
- 1 Cup Onion Chopped
- 2 8 Ounce Mushrooms Sliced
- 3 Tbs All-Purpose Flour
- 1 1/2 Cups Fat-Free Milk
- 12 Ounces Chicken Breast Skinless, Boneless, Cubed
- 1/2 Cup Fat-Free Yogurt
- 1/4 Cup Mayo Canola
- 1/2 Tsp Black Pepper Ground
- 1/4 Tsp Cheddar Cheese Shredded
- 1 Ounce Parmesan Cheese Grated
Instructions
Creamy Chicken and Broccoli Casserole
- Preheat broiler.
- Prepare broccoli in microwave according to package directions.
- Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 min
Video
Notes
Nutrition
Adapted from a recipe at Cooking Light