Description
Looking for a healthier dinner option? Try our delicious Broccoli Chicken Casserole recipe for a nutritious meal tonight!
Ingredients
Scale
- 2 pounds fresh broccoli florets, cut into bite-sized pieces
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (optional)
- 2 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 Parmesan cheese, freshly grated
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup whole wheat panko breadcrumbs (optional, for topping)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green but still firm. Immediately drain and plunge into ice water to stop the cooking process. Drain well and pat dry with paper towels to remove excess moisture.
- Step 2: Cook the Chicken Season chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides and no longer pink in the center, about 6-7 minutes. Transfer to a plate and set aside.
- Step 3: Create the Flavor Base In the same skillet, add remaining tablespoon of olive oil. Add diced onions and cook until translucent, about 3-4 minutes. Add garlic and mushrooms (if using) and cook until mushrooms have released their moisture and are golden, about 5 minutes more. Season with thyme, smoked paprika, and red pepper flakes.
- Step 4: Make the Sauce Sprinkle flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in chicken broth while whisking continuously to prevent lumps. Bring to a simmer and cook until slightly thickened, about 2-3 minutes. Remove from heat and let cool slightly for 2 minutes.
- Step 5: Finish the Casserole Stir Greek yogurt into the cooled sauce mixture until smooth. Fold in half of the cheddar cheese until melted. Gently mix in the cooked chicken and blanched broccoli, ensuring everything is evenly coated with sauce. Transfer the mixture to your prepared baking dish.
- Step 6: Bake to Perfection Sprinkle the remaining cheddar, Parmesan cheese, and breadcrumbs (if using) over the top. Bake uncovered for 20-25 minutes until bubbly around the edges and the top is golden brown. For an extra crispy top, broil for the final 2 minutes, watching carefully to prevent burning. Let stand for 5-10 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg