Description
This Healthier Broccoli Chicken Casserole is a comforting and nutritious meal perfect for family dinners. Combining tender shredded chicken, fresh broccoli, and a creamy cheese sauce, this casserole is topped with a buttery breadcrumb crust for a satisfying crunch. Made with lighter ingredients and easy to prepare, it’s a wholesome dish that balances flavor and health.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 4 cups fresh broccoli, chopped
- 1 can cream of mushroom soup (use a lighter version if preferred)
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for even baking.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, chopped fresh broccoli, cream of mushroom soup, mayonnaise, milk, and shredded cheddar cheese. Stir well to evenly distribute all ingredients.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly to prevent sticking. Spread the chicken and broccoli mixture evenly into the dish, creating a uniform layer.
- Make Breadcrumb Topping: In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated. This will create a golden, crispy topping.
- Top and Bake: Sprinkle the buttered breadcrumbs evenly over the casserole. Place the dish in the preheated oven and bake for 30 minutes, or until the casserole is bubbly and the breadcrumbs turn a rich golden brown.
- Serve: Remove the casserole from the oven and let it cool slightly. Serve hot for a delicious, comforting meal.
Notes
- For a lighter version, use low-fat cream of mushroom soup and reduced-fat mayonnaise.
- You can substitute the cooked chicken with leftover rotisserie chicken to save time.
- Steaming the broccoli lightly before mixing can make it more tender if desired.
- To make it gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
