Chicken Broccoli Casserole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.6g
  • Carbohydrate: 14.2g
  • Fiber: 0.0g
  • Cholesterol: 47mg
  • Iron: 0.0mg
  • Sodium: 288mg
  • Calcium: 0.0mg


  • 2 tablespoons chopped shallots
  • 1/2 teaspoon minced garlic
  • 2 tablespoons reduced-calorie margarine, melted and divided
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 cups canned no-salt-added chicken broth, undiluted and divided
  • 1 cup nonfat sour cream alternative
  • 1/4 cup (1 ounce) shredded reduced-fat Gruye@Sre cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Vegetable cooking spray
  • 6 cups chopped cooked broccoli
  • 3 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 1/4 cup fine, dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley


  1. Saute shallots and garlic in 1 tablespoon margarine in a saucepan over medium-high heat until tender. Combine flour and 1/2 cup chicken broth; stir well. Add flour mixture and remaining 1 cup chicken broth to saucepan. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; add sour cream and next 4 ingredients.
  2. Spread 1/2 cup sour cream mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Add broccoli and 1 1/4 cups sour cream mixture. Top with chicken and remaining sour cream mixture.
  3. Combine breadcrumbs, 2 tablespoons Parmesan cheese, parsley, and remaining 1 tablespoon margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
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