Healthy Chicken Broccoli Casserole
This Healthy Chicken Broccoli Casserole recipe is creamy, cheesy, and wonderfully hearty – yet under 250 calories per serving! This chicken broccoli pasta bake omits canned soup, heavy cream and/or butter, using your choice of pasta, and lighter dairy options, for a wholesome, healthy mid-week family casserole!
Servings: 8 servings
Calories: 237kcal
Ingredients
- 2 1/2 cups whole wheat pasta
- 3 cups vegetable or chicken stock low sodium
- 2 cups cooked chicken or turkey cubed
- 1 lb broccoli cut into small florets
- 1 cup whole milk
- 2 tbsp cornstarch
- 2 tsp garlic powder
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
- Ground pepper to taste
- 1 cup marble cheese shredded
- Cooking spray
Instructions
- Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
- In a large pot, add stock and bring to a boil. Add pasta and cook for 5-6 minutes or al dente, stirring occasionally. Do not drain.
- In a small bowl, whisk together milk and cornstarch and add to the pot with pasta along with garlic powder, oregano, basil, salt, red pepper flakes and black pepper. Cook for a few minutes until thickened, stirring once or twice.
- Turn off heat and add cooked chicken and broccoli. Stir, transfer to previously prepared baking dish and bake covered for 15 minutes.
- Sprinkle with cheese, turn off the oven and “bake” until cheese is melted.
- Serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Up to 3 months.
- Stir in desired amount of plain Greek or regular yogurt (I would say 1/2 cup) after casserole has baked but before sprinkling cheese. A few readers really love this addition!
Nutrition
Calories: 237kcal | Carbohydrates: 22g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 305mg | Fiber: 2g | Sugar: 3g