I made this for my daughter when she came over for supper, only to find out she had made this dish a few weeks ago. But, she was thrilled that I had made it again, because she and her fiancee had loved it. Full disclosure: I used 2% milk and 2% Greek yogurt, so my version wasn't the lowfat ideal it was supposed to be. Having said that, the fresh (not frozen) broccoli, fresh mushrooms and no cream of chicken soup certainly made it a much better dish than my own mom's chicken broccoli casserole. Her casserole included a bit of curry powder, which I might add to this recipe next time.
Mom's Creamy Chicken and Broccoli Casserole
More From Cooking Light
- Calories: 277
- Fat: 11.9g
- Saturated fat: 3.6g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.2g
- Protein: 29.1g
- Carbohydrate: 15.2g
- Fiber: 3.1g
- Cholesterol: 66mg
- Iron: 1.5mg
- Sodium: 547mg
- Calcium: 253mg
- 1 (12-ounce) package steam-in-bag broccoli florets
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 2 (8-ounce) packages presliced mushrooms
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 12 ounces chopped skinless, boneless rotisserie chicken breast (about 3 cups)
- 1/2 cup plain fat-free Greek yogurt
- 1/4 cup canola mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1. Preheat broiler.
- 2. Prepare broccoli in microwave according to package directions.
- 3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.
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