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My hubby loves chicken and broccoli casserole, but I’m not a fan of canned cream of whatever soups. Something that comes out of a can still looking like a can just kind of turns me off…eek! Anyways, this is a simple and tasty version of his favorite casserole using ingredients you already have at home!


Yield:

8×8 pan


Ingredients:

  • 2-4 cooked boneless, skinless chicken breasts, cut into cubes
  • 1 large head broccoli, steamed
  • 1 small onion, chopped
  • 1 Tbsp. olive oil
  • 1 cup milk
  • 2 tbsp cornstarch
  • 1-2 tsp garlic powder
  • 1/8-1/4 tsp curry powder (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/2 cup low fat mozzarella cheese, shredded
  • Handful of Mexican cheese, shredded

Directions:

  1. Preheat oven to 375 degrees.
  2. Place cooked and cubed chicken in the bottom of a 8×8 pan.
  3. Layer steamed broccoli on top.
  4. In a pot, cook the chopped onions in the oil until transparent. In same pot, whisk together milk, garlic powder, cornstarch, curry, salt and pepper. Bring to a boil, stirring frequently, and allow to thicken.
  5. Add mozzarella cheese and gently mix.
  6. Pour sauce on top of broccoli/chicken and sprinkle mexican cheese on top.
  7. Cover with foil and bake for 25 minutes.
  8. Can serve on top of brown rice or as is.

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