Skinny Chicken and Broccoli Casserole Recipe

This casserole is basically comfort food pretending to be healthy — shredded chicken, cruciferous broccoli, a light creamy-ish sauce, and a crunchy top that somehow makes it feel like a treat instead of a diet. It’s the kind of dinner you serve when you want something cozy, a little nostalgic, and not too fiddly on a weeknight.

My husband calls this “the casserole that saves us,” which is a hill I will gladly die on. Weeknights around here are chaotic: kiddo with a soccer ball in the living room, me microwaving last night’s coffee, and this dish quietly pulling the family together. I first made it when I was trying to use up broccoli that was about to give up on life and leftover chicken from a rotisserie bird. It turned into an instant staple — he eats the crispy edges like it’s a snack, our kid steals the cheesy bits, and I love that I can hide in the kitchen for five minutes while it bakes.

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I always underestimate how much steam broccoli gives off and end up with a sloshy casserole the first time I try this — lesson learned: give veggies a minute to dry after blanching or roast them first. One night I swapped Greek yogurt for half the milk and wow — tangy and silky without that heavy cream guilt. Also, I once forgot to season the chicken and the whole thing was bland; I fixed it by stirring in a spoonful of Dijon and more salt before baking. Simple pantry swaps often save the day.

Shopping Tips

– Protein: Rotisserie chicken is your shortcut; boneless skinless breasts or thighs work if you want to cook your own and shred it.
– Vegetables: Fresh broccoli is great when it’s firm and deep green, but frozen florets are perfect for speed — thaw and pat dry first.
– Dairy: Use low-fat milk or a mix of milk and Greek yogurt to keep it creamy without the heavy calories.
– Cheese: Sharp cheddar gives big flavor so you can use less; pre-shredded is fine but melts better if you shred fresh.
– Crunch Extras: Panko breadcrumbs toast up nicely for the topping; toss with a little olive oil or butter for browning.

Prep Ahead Ideas

– Shred the chicken and blanch or roast the broccoli a day ahead; store separately in airtight containers in the fridge.
– Mix the sauce base (milk + thickener + seasonings) and keep it chilled — just stir before assembling to reincorporate.
– Assemble in the baking dish, cover tightly, and refrigerate; add breadcrumbs on top right before baking so they stay crunchy.
– Use shallow airtight containers for leftovers so the casserole cools fast and reheats evenly.

✔Time-Saving Tricks

– Use rotisserie chicken and frozen broccoli to cut active time in half.
– Make the sauce in the microwave in short bursts if you’re avoiding extra pans.
– Spread everything in one dish and bake — one pan, less cleanup.
– Don’t rush browning the top; broil for the last 2–3 minutes if you want instant golden crunch.

✔Common Mistakes

– Adding too much liquid: I did this once and had a soupy casserole; fix by stirring in more shredded cheese or a spoon of instant mashed potato flakes to thicken.
– Not drying broccoli: wet florets mean a watery bake — pat them dry or roast to concentrate flavor.
– Undersalting early: taste the sauce before assembling; salt lifts everything.
– Overcrowding the dish: if it’s packed too tight the topping won’t crisp — use a wider dish if possible.

What to Serve It With

– A bright, tart green salad with lemon vinaigrette to cut the richness.
– Crusty bread or garlic bread for sopping up any saucy bits.
– Steamed rice or quinoa for a heartier plate.
– Roasted carrots or a simple slaw for crunch and color.

✔Tips & Mistakes

– Use a wide, shallow casserole dish so the topping crisps.
– Salt the sauce — underseasoning is the most common crime here.
– If the top browns too fast, tent with foil and finish baking through.
– Don’t skip a minute to cool slightly before serving; it sets up and slices better.

✔Storage Tips

Put leftovers in an airtight container in the fridge for 3–4 days. Reheat covered in the oven at 350°F until warmed through to revive the texture; microwave works in a pinch but the topping will go soft. Cold leftovers are totally fine for a lazy lunch — I’ve eaten this straight from the fridge with a fork for breakfast and felt zero shame.

✔Variations and Substitutions

– Swap chicken for turkey, canned tuna, or cooked chickpeas for a vegetarian twist.
– Use cauliflower instead of broccoli if that’s what’s lurking in your fridge.
– Greek yogurt or light sour cream can replace part of the milk for tang and body.
– Want dairy-free? Try a cashew cream or canned coconut milk (use sparingly; it changes the flavor).
– Add mushrooms, caramelized onions, or a handful of spinach for extra veg and interest.

Frequently Asked Questions

Skinny Chicken and Broccoli Casserole Recipe

This lighter chicken and broccoli casserole is creamy, cheesy, and comforting without canned soup. Weeknight-friendly and family-approved.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb cooked chicken breast, chopped rotisserie breast works
• ▢ 5 cup broccoli florets
• ▢ 2.5 cup cooked brown rice
• ▢ 1 tbsp olive oil
• ▢ 1 cup yellow onion, chopped
• ▢ 2 tsp garlic, minced
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 0.75 cup low-fat milk
• ▢ 1 cup plain nonfat Greek yogurt
• ▢ 1.5 tbsp cornstarch
• ▢ 1.25 cup reduced-fat sharp cheddar, shredded
• ▢ 0.25 cup grated Parmesan
• ▢ 0.5 cup whole wheat panko breadcrumbs
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 tsp lemon zest
• ▢ 0.5 tsp paprika
• ▢ 1.25 tsp kosher salt
• ▢ 0.75 tsp black pepper
• ▢ 0.25 tsp crushed red pepper flakes optional heat
• ▢ 2 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
• Steam broccoli until crisp-tender, 2–3 minutes. Drain well and pat dry.
• Warm olive oil in a skillet over medium heat. Soften onion 4 minutes, then stir in garlic.
• Whisk broth, milk, and cornstarch in a saucepan. Simmer, whisking, until slightly thick, 3–4 minutes.
• Remove from heat. Whisk in yogurt, Dijon, lemon zest, paprika, salt, pepper, and red pepper flakes.
• Combine chicken, rice, broccoli, and sautéed onions in a large bowl.
• Pour sauce over mixture and toss to coat. Fold in half the cheddar.
• Spread into the dish. Top with remaining cheddar, Parmesan, and panko.
• Bake until bubbly and lightly golden on top, 22–25 minutes.
• Rest 5 minutes. Scatter parsley and serve warm.

Notes

Variation: Swap the brown rice with 3 cups cauliflower rice for fewer carbs; reduce broth by 2–3 tablespoons. For extra crunch, mix 1 teaspoon olive oil into the panko before topping.

Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F until hot, then uncover to re-crisp.

This recipe is an original creation inspired by classic Skinny Chicken and Broccoli Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.