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.
Skinny on Chicken Broccoli Casserole
I made this skinny chicken broccoli casserole by using 98% fat-free cream of chicken soup, non-fat evaporated milk and reduced fat cheddar cheese.
I also added more broccoli and used only a light dusting of grated Parmesan and breadcrumbs.
And I skipped mixing the breadcrumbs with melted butter and opted to coat the top of the casserole lightly with olive oil from my pump spray bottle.
We enjoyed this skinny chicken broccoli casserole recently with warm whole wheat French bread and a simple green salad.
I barely had time to snap a picture before it disappeared!
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