🐔🥦 Skinny Chicken Broccoli Casserole
Craving all the cozy, creamy goodness of a classic chicken and broccoli bake but without the extra calories? This Skinny Chicken Broccoli Casserole delivers tender shredded chicken and vibrant green florets swirled into a light yet luscious Greek yogurt–based sauce, topped with a golden, crispy crumb. It’s the perfect weeknight hero: ready in under an hour, freezer-friendly for busy days, and packed with protein and veggies to keep you satisfied. Dig in and enjoy the ultimate feel-good casserole that proves healthy can be downright delicious.
🌟 Why You’ll Love It
- Lean protein + veggies in every bite
- Lightened-up creamy sauce (no heavy cream!)
- One-dish, easy cleanup
- Freezer- and meal-prep friendly
⏱️ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: ~45 minutes
Serves: 4–6
🧾 Ingredients
2 cups cooked chicken breast, shredded or diced (about 2 medium breasts)
4 cups broccoli florets (fresh or frozen; if frozen, thaw & pat dry)
1 cup plain nonfat Greek yogurt
½ cup low-fat sour cream
1 cup low-sodium chicken broth
2 tsp Dijon mustard
1 tsp garlic powder
½ tsp onion powder
Salt & pepper, to taste
¾ cup shredded reduced-fat cheddar cheese, divided
¼ cup grated Parmesan cheese
1 cup panko breadcrumbs (or crushed whole-wheat crackers)
Cooking spray or 1 tsp olive oil (for topping)
🔪 Instructions
Preheat & Prep:
Preheat oven to 375°F (190°C). Lightly spray a 9×13″ baking dish with cooking spray.
Cook Broccoli:
If using fresh, steam or blanch broccoli for 3–4 minutes until just tender; drain. If using frozen, thaw and pat very dry.
Make Sauce:
In a large bowl, whisk together Greek yogurt, sour cream, chicken broth, Dijon, garlic powder, onion powder, salt, and pepper until smooth.
Combine Filling:
Fold shredded chicken, broccoli, and half the cheddar (⅓ cup) into the sauce mixture. Pour into prepared baking dish.
Top & Bake:
Sprinkle remaining cheddar (⅓ cup) and Parmesan evenly over the top.
In a small bowl, toss panko with olive oil or spray lightly. Scatter over cheese layer.
Bake 25–30 minutes, until bubbly and golden on top.
Let Rest & Serve:
Allow casserole to rest 5 minutes before slicing—this helps it set. Garnish with chopped parsley if desired.
💡 Tips & Variations
Boost Veggies: Stir in chopped spinach, cauliflower florets, or sliced mushrooms.
Lower Carbs: Swap panko for a thin almond-meal topping or skip the crumbs altogether.
Spice It Up: Add ½ tsp smoked paprika or a pinch of cayenne to the sauce.
Make Ahead: Assemble in a freezer-safe dish, cover tightly, and freeze. Thaw overnight, then bake as directed (add a few extra minutes if still chilled).
❓ FAQs
Can I use rotisserie chicken?
Yes—shred about 2 cups of meat from a store-bought rotisserie bird.
Is this gluten-free?
Use gluten-free breadcrumbs or crushed GF crackers for topping.
How long does it keep?
Store covered in the fridge for up to 4 days. Reheat covered in a 350°F oven until warmed through.
🔢 Nutrition (per serving, 6 servings)
Calories: ~240
Protein: 28 g
Fat: 7 g
Carbs: 15 g
Fiber: 2 g
Sugar: 3 g
Sodium: ~380 mg
Enjoy this lighter spin on a family favorite—creamy comfort without the guilt!