Chicken Broccoli Casserole Recipe

I recently tried a Chicken Broccoli Casserole featuring tender shredded chicken, lightly steamed broccoli, and creamy nonfat Greek yogurt with just enough chicken broth to bring it all together. A sprinkle of reduced fat cheddar and Parmesan cheeses with hints of garlic and onion powder made this healthy dinner truly irresistible.

I’ve been playing around with a new spin on a classic dish and this Skinny Chicken Broccoli Casserole is quickly becoming one of my go-to dinners. I started by lightly steaming 3 cups of broccoli florets and mixing them with 2 cups of tender, shredded chicken breast.

Then I blended in 1 cup of nonfat plain Greek yogurt with 1/2 cup of low sodium chicken broth for a tangy, rich base that ties everything together. I also tossed in 1/2 cup of reduced fat shredded cheddar cheese and a touch of 1/4 cup grated Parmesan for that extra burst of flavor along with some garlic and onion powder, salt and pepper.

For a little extra heft, I like to add 1/2 cup of cooked whole wheat pasta. If you’re on a diet but miss your favorite indulgent flavors, this recipe might just be your next big hit in healthy casseroles and Weight Watchers dinners.

Enjoy experimenting in the kitchen!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, its healthy but still really tasty, with the lean chicken and broccoli doing their thing followed by a cool cheesy topping. Second, the way the Greek yogurt and chicken broth mix together makes it super creamy but not heavy, and that’s perfect when you’re trying to watch what you eat. Third, I love how flexible it is – you can toss in some whole wheat pasta or brown rice if you need some extra heft, which is awesome after a long day. Fourth, it’s really simple to throw together, even if you’re not a pro in the kitchen. Overall, this casserole always makes me feel like I’m treating myself to something special without wrecking my diet.

Ingredients

• Broccoli: Fiber-rich, nutrient-packed veggie that gives vitamins and helps digestion.
• Chicken: A protein powerhouse that makes the dish hearty, filling, and delcious.
• Greek Yogurt: Creamy and tangy; it’s rich in protein and adds a smooth, zesty feel.
• Chicken Broth: Low sodium liquid that adds moisture, depth, and a savory taste without extra calories.
• Whole Wheat Pasta: Optional carb boost for extra heft and balanced energy release in every bite.

Ingredient Quantities

• 3 cups broccoli florets, lightly steamed or blanched
• 2 cups cooked, shredded chicken breast (about 1.5 lbs raw chicken)
• 1 cup nonfat plain Greek yogurt
• 1/2 cup low sodium chicken broth
• 1/2 cup reduced fat shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup cooked whole wheat pasta or brown rice (optional for extra heft)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. In a large bowl, mix the nonfat Greek yogurt and low sodium chicken broth with garlic powder, onion powder, salt and pepper.

3. Stir in the shredded chicken and steamed broccoli florets until everything gets well coated.

4. If you are using whole wheat pasta or brown rice, fold it into the mixture now so you get that extra heft.

5. Pour the mixture evenly into the baking dish.

6. Sprinkle the reduced fat shredded cheddar cheese and grated Parmesan cheese over the top.

7. Bake in the preheated oven for about 20 to 25 minutes until the top is bubbly and the cheese starts to melt.

8. Let the casserole sit for a few minutes before serving so you dont burn your mouth and everyone can enjoy every delicious bite.

Equipment Needed

1. Oven
2. Baking dish (for the casserole)
3. Large mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Steamer basket or a pot for steaming broccoli
7. Knife and cutting board (if you need to chop anything)

FAQ

Chicken Broccoli Casserole Recipe Substitutions and Variations

• If you dont have nonfat plain Greek yogurt, you could swap it for low fat sour cream or even cottage cheese for a creamier twist.
• If low sodium chicken broth isn’t around, try using a light vegetable broth, adding a pinch of salt to balance the flavor.
• Instead of reduced fat shredded cheddar cheese, you might use a mild mozzarella or pepper jack if you’re looking for a different kick.
• If grated Parmesan isn’t available, Asiago or Pecorino Romano works pretty well in its place.
• For the optional whole wheat pasta or brown rice, quinoa or barley is a fun substitute to change up the texture a bit.

Pro Tips

1. When boiling or steaming your broccoli, keep an eye on it so it stays crisp instead of turning mushy. Trust me, a bit of crunch makes a big difference in texture.
2. Make sure your chicken is seasoned well before shredding it. A little extra salt or your favorite herbs can really boost the overall flavor of the dish.
3. Mix the yogurt and broth carefully with your spices before tossing in the chicken and broccoli. It might seem a bit clumpy at first, but that helps spread the seasoning evenly throughout the mix.
4. Let the casserole rest for a few minutes after baking so the melted cheese settles. This not only enhances the flavor but also prevents you from burning your mouth on that oozy hot cheese.