Description
This Healthier Broccoli Chicken Casserole is a wholesome and delicious dish that the whole family will love. Made with tender chicken, fresh broccoli, and a creamy Greek yogurt sauce, this lightened-up casserole is perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Casserole:
- 2 cups cooked chicken breast (shredded or chopped)
- 3 cups fresh broccoli florets (lightly steamed or blanched)
- 2 cups cooked brown rice or quinoa
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (dairy or unsweetened non-dairy)
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft, then add garlic and cook for 1 minute. Stir in chicken broth, bring to a simmer, then reduce heat. Whisk in Greek yogurt and milk until smooth. Add cheddar cheese, salt, pepper, and paprika, stirring until cheese is melted.
- In a large mixing bowl, combine chicken, broccoli, rice/quinoa, and cheese sauce. Mix well. Transfer to baking dish, spread evenly, and sprinkle with Parmesan.
- Bake for 20–25 minutes until heated through and golden. Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use frozen broccoli (thawed and drained) or substitute cauliflower.
- For added crunch, top with whole wheat breadcrumbs before baking.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
