Everyone loves a good casserole and they are such an easy meal idea. Everything goes into one pan and gets put in the oven, making serving a breeze. Casseroles are frequently great options for batch cooking and freezing too.
This recipe is made easiest with pre-cooked chicken (I frequently cook extra chicken on weekends or when I’m cooking some for another recipe so that I have some ready to go when I’m short on time) and frozen veggies, but you could start with raw chicken and fresh vegetables if you have a bit more time. Here’s my healthy take on a family favorite.
Tip to Include the Kids:
I love to let my kids help cook whenever possible. Letting the kids help cook is one of the ways I help them learn to love a wide variety of foods and avoid picky eaters. We have the crinkle cutter with the wooden handle from this set and I love to let the children help chop the cooked chicken and grate the cheese if I use it.
Now that they are older, my kids are actually a tremendous help many nights. The time I spent letting them “help” when they were younger has paid dividends (though I still have a two-year old to create the obligatory messes and spills while she helps).
Chicken Broccoli Casserole Recipe
Prep
Cook
Total
Yield 6 servings
Delicious chicken and broccoli casserole with optional sour cream, cheese, and spices.
Ingredients
- 4 chicken breasts or the meat from one whole chicken, cooked
- 4 TBSP butter, cut into cubes
- 1 bag frozen broccoli or 1 head fresh
- 1 bag frozen cauliflower or 1 head fresh
- 1 onion, diced
- 2 cups cheddar cheese, shredded (optional)
- 2/3 cup sour cream (optional)
- ¼ cup water
- 1 tsp basil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ¼ cup Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F.
- If not using pre-cooked chicken, bake chicken until cooked or dice and sauté in a pan.
- Place butter in the bottom of a 9x13 baking dish.
- Add broccoli, cauliflower, and diced onion.
- Put in oven about 20-25 minutes or until heated and mostly cooked.
- While vegetables are heating, chop chicken into bite sized pieces and grate cheddar cheese if necessary.
- Remove vegetables from oven.
- Add chopped chicken, cheddar cheese, sour cream, spices, and ¼ cup water and mix well.
- Top with Parmesan if desired and put back in oven until everything is warm and cheese is melted.
Notes
The time frame listed for this recipe applies to use of pre-cooked chicken and diced frozen vegetables.
Make and extra batch and freeze it for an easy meal another time!
Courses Main
Nutrition Facts
Serving Size 1½ cups
Amount Per Serving | ||
|---|---|---|
Calories 356 | ||
% Daily Value | ||
Total Fat 28 g | 43% | |
Saturated Fat 17.6 g | 88% | |
Cholesterol 85 mg | 28% | |
Sodium 812 mg | 34% | |
Total Carbohydrates 9.7 g | 3% | |
Dietary Fiber 2.9 g | 12% | |
Sugars 3 g | ||
Protein 18.5 g | 37% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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