Skinny Chicken and Broccoli Casserole
A lightened-up Chicken and Broccoli Casserole with tender chicken, mushrooms, broccoli, Greek yogurt, and melted cheese. Comfort food made healthier.
6 Servings
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
To make this casserole gluten-free, replace the flour with cornstarch or a certified gluten-free flour blend. Also, confirm that the shredded cheese and mayonnaise are labeled gluten-free to avoid cross-contamination.