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 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 366kcal
Author Steph
Equipment
shallow Dutch oven
or, frying pan and casserole dish
Ingredients
2tablespoonlight butterI used: I Can't Believe It's Not Butter, Light
1cupcarrotsdiced
1cupwhite oniondiced
olive oil spray
2tablespoonsall-purpose flour
1 1/2cupschicken brothif you are using reduced sodium, you might have to add more salt to taste
1cup2% milk
1tspkosher salt
1tspgarlic powder
1tsponion powder
2scallionschopped
1cupreduced fat cheddar cheese
4cupssteamed broccoli floretsmake sure they are steamed, or use frozen defrosted broccoli with all water drained out
4cupschopped cooked chicken breastI used a rotisserie chicken
Half of an 8 oz package of reduced fat crescent rolls4 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!