Description
A comforting, lighter broccoli chicken casserole that features shredded chicken, steamed broccoli, and brown rice in a creamy sauce topped with cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups broccoli florets, steamed
- 1 cup brown rice, cooked
- 1 can (10.5 oz) reduced-fat cream of mushroom soup
- 1 cup low-fat milk
- 1 cup shredded low-fat cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup whole wheat breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large bowl, mix the shredded chicken, steamed broccoli, and cooked brown rice.
- In a separate bowl, combine the reduced-fat cream of mushroom soup, low-fat milk, garlic powder, onion powder, salt, and pepper. Pour over the chicken mixture and stir to combine.
- Spread the mixture in the greased casserole dish, top with low-fat cheese and breadcrumbs if using, and bake for 25–30 minutes until golden and bubbly.
- Let it cool slightly before serving.
Notes
Serve with a side salad or steamed green beans for extra veggies. For heartier meals, add roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2.5g
- Protein: 25g
- Cholesterol: 60mg