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Healthier Broccoli Chicken Casserole is a comforting, lighter take on the classic cheesy bake — creamy, savory, and loaded with broccoli and tender chicken. It’s an easy weeknight winner that balances indulgence and nutrition without skimping on flavor. If you like casseroles that double as great leftovers, you might also enjoy this similar baked potato chicken broccoli casserole for another hearty variation.

Why make this recipe
If you’re tired of heavy, overly creamy casseroles that leave you feeling sluggish, this version is perfect because it uses lighter dairy swaps (Greek yogurt and lower-fat milk) and plenty of vegetables to keep the dish satisfying but not overindulgent. The meal gives you protein, veggies, and comforting carbs in one pan — great for busy families, meal prep, or a cozy solo dinner.

Ingredients

8 ounces uncooked pasta (whole-wheat rotini recommended)
1 large head of broccoli, cut into bite-sized florets (about 1 pound)
2 tablespoons butter or olive oil
1 small white onion, thinly sliced
8 ounces baby bella (cremini) mushrooms, thinly sliced
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2 cups diced (or shredded) cooked chicken

Note: The directions provided below include a more detailed set of steps and additional ingredient measurements (e.g., seasonings for the chicken, alternative cheeses) to help you execute the casserole precisely.

Step-by-Step Guide to Making Healthier Broccoli Chicken Casserole
Below is a clear, step-by-step method incorporating the full process from prepping the chicken to baking the finished casserole. Follow the sequencing and small tips to ensure a creamy sauce and crisp topping.

Prepare the chicken

Cube 1.5 lbs boneless, skinless chicken breasts or thighs. Toss the pieces with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon onion powder so every piece is lightly seasoned.

Sauté the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the seasoned chicken in batches until golden brown and cooked through, about 5–7 minutes per batch depending on size. Remove the chicken from the skillet and set aside on a plate.

Prepare the broccoli

Wash and cut 4–5 cups of broccoli florets into uniform bite-sized pieces. Steam them lightly in the microwave with 2 tablespoons of water for 2–3 minutes, or steam on the stovetop until tender-crisp. Drain any excess water thoroughly and set aside so the casserole doesn’t become watery.

Grate the cheeses

Grate all cheeses you’ll use. Reserve ½ cup sharp cheddar and ¼ cup Gruyère or Monterey Jack for the topping; the rest will go into the sauce.

Sauté the aromatics

Using the same skillet (no need to thoroughly wash it; the fond adds flavor), melt 2 tablespoons of unsalted butter or warm 2 tablespoons olive oil over medium heat. Add ½ cup finely chopped yellow onion and sauté for 4–5 minutes until translucent and soft.

Add garlic

Stir in 2 cloves of minced garlic and cook for about one minute until fragrant, taking care not to burn the garlic.

Create a roux

Sprinkle ¼ cup all-purpose flour over the softened onions and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste and form a paste (roux).

Whisk in liquids gradually

Slowly pour in 2 ½ cups warmed low-sodium chicken broth a little at a time, whisking constantly to prevent lumps and ensure a smooth base. Once smooth, gradually whisk in 1 cup unsweetened almond milk or low-fat milk. Continue to cook, stirring until the sauce gently simmers and thickens, about 5–7 minutes.

Introduce healthy creaminess

Remove the skillet from the heat. Stir in ½ cup plain Greek yogurt, ½ teaspoon dry mustard powder (or Dijon), ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of ground nutmeg if you like a warm background note. Whisk until the sauce is beautifully smooth and creamy, then taste and adjust seasonings.

Melt the cheese

Return the skillet to very low heat or rely on the residual heat of the sauce. Gradually add 1 cup shredded sharp cheddar and ¼ cup shredded Gruyère or Monterey Jack, stirring continuously until the cheeses melt into a glossy, smooth sauce. Do not let the sauce boil once the cheese has been added to avoid curdling or graininess.

Combine main ingredients

Gently fold the cooked chicken cubes and steamed broccoli florets into the cheese sauce, making sure everything is evenly coated.

Prepare the baking dish

If your skillet is not oven-safe, transfer the chicken and broccoli mixture into a 9×13-inch baking dish and spread it evenly.

Create the crispy topping

In a small bowl, combine ½ cup panko breadcrumbs, 2 tablespoons grated Parmesan, the reserved ½ cup shredded sharp cheddar, and ¼ cup shredded Gruyère/Monterey Jack. If the mixture seems dry, drizzle 1 tablespoon of melted butter or olive oil and toss until crumbs are moistened for even browning.

Top the casserole

Sprinkle the breadcrumb-cheese mixture evenly over the chicken and broccoli, ensuring edge-to-edge coverage for a uniformly crunchy top.

Preheat and bake

Preheat the oven to 375°F (190°C). Bake the casserole for 25–30 minutes, until it is bubbly at the edges and the topping is golden-brown and crisp. If the topping is browning too quickly, tent the dish loosely with aluminum foil for the remaining time.

Rest before serving

Carefully remove the casserole from the oven and let it rest for 5–10 minutes. This short rest helps the sauce set slightly so the portions hold together better.

Serve warm

Dish out generous portions of the warm casserole. It’s excellent on its own or alongside a light side like a mixed green salad, steamed brown rice, quinoa, or a slice of whole-grain bread.

Storage and reheating

Store leftover casserole in an airtight container in the refrigerator for 3–4 days. To reheat, microwave individual portions or cover the dish with foil and reheat in a 350°F (175°C) oven for 20–30 minutes. Adding a splash of milk or broth before reheating keeps the sauce creamy.

Why this method works (quick notes)

Browning the chicken first builds flavor through caramelization.
A gentle roux plus gradual whisking of warm liquids prevents lumps and yields a silky sauce.
Using Greek yogurt in place of some cream adds tang and cuts calories while keeping creaminess.

Best Way to Store Healthier Broccoli Chicken Casserole

Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating: Reheat single servings in the microwave on medium power for 1–2 minutes, stirring halfway; or reheat a covered casserole at 350°F (175°C) for 20–30 minutes until heated through. Add a splash of milk or broth if the sauce seems thick or dry.

Serving Suggestions for Healthier Broccoli Chicken Casserole

Light and bright: Serve with a crisp mixed-green salad dressed with a lemon vinaigrette to cut the richness.
Starch options: Pair with brown rice, quinoa, or a small baked potato for a more filling plate.
Bread on the side: Offer warm whole-grain rolls or a slice of crusty whole-grain bread to scoop up the cheesy sauce.
Vegetable contrast: A simple steamed green bean almondine or roasted carrots add color and differing textures.

Tips to make Healthier Broccoli Chicken Casserole

Cook pasta just shy of al dente if you plan to bake the casserole; it will finish cooking in the oven without becoming mushy.
Thoroughly drain steamed broccoli to avoid a watery bake — spread it on paper towels to blot away excess moisture.
Don’t let the cheese sauce boil once the cheese is added; high heat can make the sauce grainy.
Use freshly shredded cheese rather than pre-shredded: it melts smoother because it lacks anti-caking agents.

Variations and Substitutions

Vegetarian option: Replace chicken with cooked cubed tofu or extra mushrooms, and use vegetable stock instead of chicken broth.
Lighter grain-free version: Skip the pasta and serve the creamy chicken and broccoli over cauliflower rice or spiralized zucchini; use almond flour in the roux for a lower-carb option.
Flavor swap: Substitute smoked gouda for some of the cheddar for a smoky depth, or melt in a spoonful of pesto toward the end for a herbaceous twist.

FAQs
Q: Can I make this casserole ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if baking straight from the fridge.

Q: How can I keep the topping crunchy when reheating?
A: Reheat in a 350°F oven uncovered for 15–20 minutes to restore crispness, or briefly broil the top for 1–2 minutes while watching carefully to avoid burning.

Q: What’s the best way to prevent a watery casserole?
A: Ensure steamed broccoli is well-drained and blot excess moisture with paper towels. Also, use slightly undercooked pasta so it won’t release excess starch in the oven.

Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is a great time-saver and adds extra flavor. Just shred or dice it and fold it in during the combine step.

Q: Is there a gluten-free version?
A: Yes — use a gluten-free flour blend for the roux, gluten-free pasta, and gluten-free breadcrumbs for the topping.

Final thoughts on technique
Focus on texture contrasts: the casserole shines when the sauce is creamy and smooth, the broccoli is tender-crisp, and the topping is crunchy. Taking the extra few minutes to properly drain vegetables, undercook pasta slightly, and modestly brown the chicken will pay off in a casserole that feels both homey and thoughtfully prepared.

Conclusion

This Healthier Broccoli Chicken Casserole gives you the classic comforts of cheese and baked goodness while keeping the nutrition profile balanced with Greek yogurt, extra broccoli, and lean chicken. For another lighter take on a similar family-friendly casserole, see this Healthier Broccoli Chicken Casserole Recipe | Gimme Some Oven, and if you want a very low-fat approach, check out the Skinny Chicken & Broccoli Casserole – Yummy Healthy Easy for helpful ideas.

Healthier Broccoli Chicken Casserole

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

A comforting, lighter take on the classic cheesy bake, creamy and savory, loaded with broccoli and tender chicken. Perfect for meal prep or busy weeknights.

Ingredients

Scale

8 ounces uncooked whole-wheat rotini
1 large head of broccoli, cut into bite-sized florets (about 1 pound)
2 tablespoons butter or olive oil
1 small white onion, thinly sliced
8 ounces baby bella (cremini) mushrooms, thinly sliced
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
2 cups (8 ounces) shredded sharp cheddar cheese, divided
2 cups diced (or shredded) cooked chicken

Instructions

Cube the chicken and season with salt, pepper, garlic powder, and onion powder.
Sauté the chicken in a skillet over medium-high heat until golden brown, then set aside.
Prepare and steam the broccoli until tender-crisp.
Grate the cheeses, reserving some for topping.
Sauté the onions in the same skillet, then add garlic and cook until fragrant.
Make a roux with flour, then add warmed chicken broth and stir until smooth.
Remove from heat and stir in Greek yogurt and mustard until smooth.
Melt in the cheese gradually.
Fold in the cooked chicken and broccoli, then transfer mixture to a baking dish.
Create a topping with breadcrumbs and remaining cheeses, then sprinkle over the casserole.
Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Let rest before serving.

Notes

Store leftover casserole in an airtight container for 3–4 days. Reheat in microwave or oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: casserole, chicken, broccoli, healthy, comfort food

Healthier Broccoli Chicken Casserole

Conclusion