Description
Skip the guilt but keep all the comfort! This Healthier Broccoli Chicken Casserole is creamy, satisfying, and secretly nutritious – perfect for family dinners when you want something that tastes indulgent but loves you back.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 cups fresh broccoli florets (about 1 lb)
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 3 tablespoons whole wheat flour
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt (2% or full-fat)
- 1 cup reduced-fat sharp cheddar cheese, shredded
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- ½ cup whole wheat breadcrumbs
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish. Blanch broccoli for 2-3 minutes until bright green, then immediately transfer to an ice bath. Drain well.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes until just cooked through. Transfer to a plate.
- In the same skillet, add remaining olive oil. Cook onion for 3-4 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir constantly for 1 minute. Gradually whisk in chicken broth and simmer for 2-3 minutes until slightly thickened.
- Remove from heat and let cool slightly for 2 minutes. Whisk in Greek yogurt until smooth, then stir in half the cheddar cheese and all seasonings.
- Fold cooked chicken and blanched broccoli into the sauce. Transfer to the prepared baking dish and top with remaining cheddar, Parmesan, and breadcrumbs.
- Bake uncovered for 20-25 minutes until bubbly and golden. Optional: broil for the final 2 minutes for extra crispiness. Let rest 5 minutes before serving.