Skinny Chicken and Broccoli Casserole with chicken breast, mushrooms, broccoli, Greek yogurt, mayo, and cheese. A lighter comfort dish that still feels indulgent.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Skinny Chicken and Broccoli Casserole has a funny little origin story. It wasn’t planned. In fact, I think the first time I made it I was standing in front of the fridge muttering something like, “Well, what am I supposed to do with this random bag of broccoli and leftover chicken?” Sound familiar? You know those nights when you just don’t feel like cooking, but you also don’t want to spend money on takeout (again)? That was me.
So I dug out the broccoli, chopped up the leftover chicken, and stared at a container of plain Greek yogurt that had been sitting there so long it was practically begging to be used. I figured, okay casserole, let’s see what you can do. And you know what? It actually worked—better than expected. My husband didn’t even ask what was in it (which is his usual move when he’s suspicious of dinner), and the kids… miracle of miracles… ate broccoli without bargaining for extra dessert. That’s when I knew this wasn’t a one-time accident—it was officially a keeper.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Skinny Chicken and Broccoli Casserole Recipe?
Here’s the thing about this casserole: it’s comfort food but without that heavy, can’t-move-for-hours feeling. You still get the creamy sauce, the cheesy topping, and the warm, cozy vibes, but it’s made lighter with Greek yogurt and low-fat milk. It’s also not fussy—you don’t need three different pans and a whole afternoon. Just one skillet, a casserole dish, and 35 minutes.
And maybe it’s just me, but I swear casseroles taste better the next day. The flavors get a chance to mingle in the fridge overnight. Do you agree, or is that just me trying to justify eating cold casserole straight out of the container at 10 p.m.?
Ingredient Notes:
Instead of just listing the ingredients, let me walk you through why each one matters in this skinny chicken casserole:
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Chicken breast – Lean and filling. Leftovers are perfect here—rotisserie chicken works too.
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Mushrooms – Add a little earthy flavor and make the casserole feel heartier.
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Broccoli florets – Fresh or frozen, they add crunch, color, and a tiny sense of virtue.
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Onion – Sweetness and depth, plus your house will smell amazing while it cooks.
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Olive oil – Just enough to get those veggies softened up.
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Flour or cornstarch – Helps thicken the sauce. I lean toward cornstarch when I want to keep it lighter.
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Low-fat milk – Creamy base without all the guilt.
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Plain Greek yogurt – Tangy, protein-packed, and honestly the secret to making this feel rich.
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Light mayo – Just a bit rounds out the flavor. (And yes, you can skip it if you hate mayo—I won’t judge.)
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Salt & pepper – Simple but essential.
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Cheese – The finishing touch. I used a Mexican blend here, but really… whatever’s in your fridge will do.
How To Make Skinny Chicken and Broccoli Casserole?
Step 1: Oven and dish.
Preheat the oven to 350°F. Spray a casserole dish with nonstick spray. Because nothing ruins the mood like scrubbing stuck-on cheese later.
Step 2: Prep that broccoli.
Give it a quick steam or microwave until it’s just tender. Don’t overdo it—nobody wants broccoli mush.
Step 3: Cook the veggies.
In a skillet, heat the olive oil, then toss in onions and mushrooms. Cook until soft and golden, then stir in the chicken to heat it through.
Step 4: Start the sauce.
Sprinkle flour or cornstarch over the mixture. Stir for a minute—it’ll look a bit dry and awkward, but that’s normal. Pour in the milk, stirring until it starts to bubble and thicken.
Step 5: Add the broccoli.
Stir the broccoli back in and let it all mingle together. At this point, it smells good enough to eat already.
Step 6: Make it creamy.
Take it off the heat and stir in the yogurt, mayo, salt, and pepper. Mix until it’s smooth. Pour everything into your casserole dish.
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Step 7: Cheese time.
Sprinkle the cheese on top and bake for about 20 minutes, until the top is golden and bubbling. Garnish with parsley or green onion if you’re feeling fancy—or just dig in.
Storage Options:
Here’s the good news: Skinny Chicken and Broccoli Casserole tastes just as good the next day. Cover and keep it in the fridge for up to 4 days. Reheats beautifully in the oven or microwave. Want to freeze it? Assemble it without the cheese, wrap tightly, and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge, add the cheese, and bake.
Variations and Substitutions:
The best part of casseroles is they’re forgiving. You can change it up depending on what’s hanging around in your fridge:
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Protein swap – Turkey, ham, or even ground chicken.
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Veggie overload – Zucchini, spinach, bell peppers—whatever you’ve got.
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Cheese switch – Cheddar, mozzarella, or parmesan all work.
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Dairy-free – Use almond milk, dairy-free yogurt, and vegan cheese.
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Spicy twist – Red pepper flakes or a dash of hot sauce do the trick.
What to Serve with Skinny Chicken and Broccoli Casserole?
This casserole can totally stand alone, but if you want to add sides:
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A simple green salad with a punchy vinaigrette.
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Crusty bread or rolls for scooping up sauce.
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Rice or quinoa if you want to bulk it up.
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Roasted veggies if you’re aiming for that “I had all my greens today” badge.
Frequently Asked Questions:
Fresh broccoli or frozen?
Either works! Just give it a quick steam first so it doesn’t turn soggy in the oven.
Can I skip the mayo?
Totally. Replace it with more yogurt if you want, but the flavor will be a little tangier.
Can I make this ahead?
Yes! Assemble it up to a day before, cover it, and keep in the fridge. Add 5 extra minutes to the baking time when you’re ready to cook.
And that’s my Skinny Chicken and Broccoli Casserole—simple, cozy, and just a little healthier than your typical comfort food. Honestly, it’s one of those recipes that sneaks into your weekly rotation without you even noticing. So tell me—are you a casserole lover, or are you still on the fence about the whole “one-pan dinner” life?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Skinny Chicken and Broccoli Casserole
Ingredients
- 2 cups cooked chicken breast cubed
- 16 ounces mushrooms sliced
- 16 ounces broccoli florets thawed
- 1 small onion chopped
- 1 tablespoon olive oil
- 3 tablespoons flour or cornstarch for a lighter option
- 1 ½ cups low-fat or fat-free milk
- 5 ounces plain Greek yogurt
- ¼ cup light mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup Mexican-style shredded cheese blend
Instructions
Prepare the oven and dish
- Preheat the oven to 350°F (175°C). Spray a 2-quart casserole dish with nonstick spray to prevent sticking.
Precook the broccoli
- Lightly steam or microwave the broccoli florets until just tender. Set aside.
Sauté the vegetables
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onions, and cook until softened. Stir in the cubed chicken and cook until heated through.
Incorporate flour and milk
- Sprinkle the flour (or cornstarch) evenly over the chicken and mushroom mixture. Stir constantly for 1 minute, then gradually add the milk. Bring the mixture to a gentle boil.
Thicken the sauce
- Continue cooking for 3 minutes, or until the sauce becomes thick and bubbly. Add the precooked broccoli and stir until evenly distributed.
Add yogurt and seasonings
- Remove the skillet from the heat. Stir in the Greek yogurt, light mayonnaise, salt, and pepper until thoroughly combined. Transfer the mixture to the prepared casserole dish.
Bake with cheese topping
- Sprinkle the shredded cheese evenly over the casserole. Bake for 20 minutes, or until the cheese is melted and the dish is bubbly. Garnish with fresh parsley or chopped green onion if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
