Healthy Cheesy Broccoli and Chicken Casserole

healthy cheesy chicken and broccoli casserole

Healthy Cheesy Broccoli and Chicken Casserole

This healthy cheesy broccoli and chicken casserole is total comfort food, made in one pot. Broccoli and tender chicken breast is simmered in a homemade creamy cheese sauce, and then topped with flaky crescent rolls and baked to golden perfection. This recipe is family friendly and super easy to prepare. Made in one pot and in about 30 minutes, this recipe is sure to become your favorite weeknight meal, with minimal cleanup. Made with healthy ingredients and lightened-up, this dish tastes anything but "healthy."

Course main course

Cuisine American

Keyword casserole, cheesy broccoli

Prep Time 10

Cook Time 30

Servings

Calories 366kcal

Author Steph

Equipment

shallow Dutch oven
or, frying pan and casserole dish

Ingredients

2 tablespoon light butter I used: I Can't Believe It's Not Butter, Light
1 cup carrots diced
1 cup white onion diced
olive oil spray
2 tablespoons all-purpose flour
1 1/2 cups chicken broth if you are using reduced sodium, you might have to add more salt to taste
1 cup 2% milk
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
2 scallions chopped
1 cup reduced fat cheddar cheese
4 cups steamed broccoli florets make sure they are steamed, or use frozen defrosted broccoli with all water drained out
4 cups chopped cooked chicken breast I used a rotisserie chicken
Half of an 8 oz package of reduced fat crescent rolls 4 rolls

Instructions

Preheat the oven to 375F.
Melt the butter in a the pan over medium heat. I advise using an oven-proof dish for this, to minimize clean up (I used a shallow Dutch oven, but a cast iron would work also).
Sauté the carrots and onion for 5-6 minutes or until they get soft and start to brown.
Add the olive oil spray to the pan, and sprinkle the flour on top of the vegetables.
Stir the flour to combine with the vegetables. Cook for 1 minute.
Add the chicken broth, stir to combine, and allow the mixture to come to a simmer and thicken slightly.
Stir in the milk and simmer for another 2-3 minutes or until it combines with the other ingredients.
Add the garlic powder, onion powder, and koser salt. Stir to combine.
Stir in the shredded cheese. The sauce should be thick, but not too thick.
Add the chopped scallions.
Stir in the steamed broccoli florets and cooked chicken.
Make sure that each piece of broccoli and chicken is coated in the sauce and evenly distributed within the dish.
(If using a non-oven safe dish, transfer the mixture to a baking dish).
Cover the dish with the crescent rolls. Spray with olive oil spray and add a small sprinkle of kosher salt.
Bake for 20 minutes or until the top of the pie is golden brown to your liking. Since everything is cooked inside, cook the pie until you feel it's done!

Nutrition