SKINNY CHICKEN BROCCOLI CASSEROLE

This skinny chicken broccoli casserole is a lightened-up version of my Mom’s yummy creamy cheesy chicken broccoli casserole from childhood. It was one of her favorite recipes for leftover turkey and chicken. And what’s not to like? It’s quick, tasty, and economical. She always called it chicken and broccoli casserole or turkey broccoli casserole. But it’s really just a quick and easy version of Chicken Divan, an American classic dish created by NYC’s Divan Parisienne Hotel back in the early 1900s. (Classic Chicken Divan calls for making Mornay sauce, a white sauce to which you add grated Swiss and Parmesan cheese.) It’s delicious, but a little more work than Mom’s quick and easy version that uses cream of chicken soup instead. If you want a skinny chicken broccoli casserole calling for homemade sauce, check out this Lightened Up Chicken Divan from Gina at Skinny Taste.

Why You’ll Love This Recipe

This recipe is perfect for those busy weeknights when you want something wholesome yet quick to prepare. It’s a healthier take on a comforting classic, so you can indulge without the guilt. Plus, it’s versatile enough to use leftover poultry, making it both practical and delicious.

Kitchen Equipment You’ll Need

• 9×13-inch baking pan
• Large mixing bowl
• Small mixing bowl
• Cooking spray
• Oven

Ingredients

• 3 boneless, skinless chicken breasts, cooked and diced
• 2 packages (10 ounce) frozen broccoli cuts, cooked and drained
• 2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup
• ¾ cup non-fat evaporated milk
• 1 teaspoon lemon juice
• 1 cup reduced fat shredded cheddar cheese
• ½ cup Italian-flavored dry bread crumbs
• 2 Tablespoons grated Parmesan cheese
• Cooking spray

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan with cooking spray.
2. In a large bowl, toss together the cooked chicken and broccoli.
3. In a smaller bowl, mix together the cream of chicken soup, non-fat evaporated milk, and lemon juice.
4. Add the soup mixture to the chicken and broccoli, and stir to combine thoroughly.
5. Spread the mixture evenly into the greased baking dish.
6. Sprinkle the shredded cheddar cheese over the top.
7. In a separate bowl, combine the bread crumbs and Parmesan cheese, then sprinkle evenly over the casserole.
8. Lightly spray the top with cooking spray.
9. Bake, uncovered, for 25 to 30 minutes, or until the casserole is bubbly and golden brown.

Tips for Success

• Ensure the chicken and broccoli are well-drained to avoid a watery casserole.
• Feel free to adjust the cheese and bread crumb toppings to suit your taste.

Additional Tips or Variations

Mix in some cooked quinoa or brown rice for added texture and nutrition. You can also swap out the broccoli for other vegetables like cauliflower or spinach.

Nutritional Highlights (Per Serving)

While exact values may vary, this casserole is a great source of protein and fiber while being lower in fat compared to traditional versions.

Frequently Asked Questions (FAQ)

• Can I use fresh broccoli instead of frozen? Absolutely! Just be sure to cook and drain it well before adding it to the casserole.
• Can I freeze this casserole? Yes, you can freeze it before baking. When ready to eat, let it thaw overnight in the fridge and then bake as directed.
• What can I serve with this casserole? It pairs wonderfully with a simple green salad and some warm whole wheat bread.

Conclusion

This skinny chicken broccoli casserole is a delightful, guilt-free spin on a classic dish that’s sure to become a family favorite. I invite you to try this recipe and share your thoughts and experiences. Enjoy!