December 11, 2014

Lightened-Up Chicken and Broccoli Casserole

Lightened-Up Chicken and Broccoli Casserole
When it's cold, the best thing to eat is warm and gooey casserole of any kind. I found this chicken and broccoli casserole recipe last year and I got so excited when the weather started getting colder because I knew it was the return of this AMAZING dish. I had this last night after a run in the cold, wet, rainy, disgusting weather and it warmed me right up!

Casserole: cheese, mayo, some sort of condensed soup, milk - it sounds disgusting but it bakes off into creamy, homestyle deliciousness. Every time I make this, I anxiously pace the kitchen waiting for the timer to ding because it is THAT GOOD. The best part about this particular recipe? It is only 7 POINTS for a full, heaping cup of the tasty stuff. It's retro, it's easy to make, it's so filling and it's budget-friendly because all the ingredients are pretty cheap. Top it with hot sauce and you'll be in casserole heaven. 

Lightened-Up Chicken and Broccoli Casserole
Recipe modified from Cooking Light
Serves: 8-ish, Serving Size: 1 cup, PointsPlus: 7
  • 16-oz. frozen broccoli spears
  • 24-oz. skinless chicken tenderloins
  • 1 cup fat free mayo
  • 1/2 cup fat free sour cream
  • 2 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 10.75-oz. can 98% fat free cream of mushroom soup
  • 1 cup grated fresh Parmesan cheese, divided
  • 12-oz. fat free milk
  • 1/4 cup flour
  • Kosher salt and freshly cracked black pepper
  • Dash of nutmeg
  • Cooking spray

  • Preheat the oven to 400f
  • Cooking the broccoli spears according to the package (most likely boiling them). Drain and set aside to cool. Once cooled, chop them into pieces
  • Bring 3 quarts of water in a large pot over medium-high heat. Once boiling, add the chicken, reduce heat, and simmer for 15 minutes or until the chicken is done. Drain and set aside to cool. Once cooled, chop the chicken into bite-sized pieces
  • Combine mayo, sour cream, vinegar, Worcestershire, soup, and 1/2 cup of the Parmesan cheese in a large bowl. Add in the broccoli and chicken pieces, stirring to combine thoroughly
  • Combine milk, flour, salt, pepper, and nutmeg in a saucepan, whisking until smooth. Bring to a boil over medium-high heat and cook for 1 minute, stirring constantly. The mixture will get thick! Remove from heat and stir thoroughly into the bowl with the broccoli, chicken, and mayo mixture
  • Coat a 9x13-inch baking dish with cooking spray and pour the mixture into the dish, spreading out evenly. Sprinkle with the remaining 1/2 cup of cheese and bake at 400f for 50 minutes or until the mixture bubbles and the cheese brown (just keep an eye on it!)
  • Remove from the oven and let cool as long as you can so it doesn't burn your mouth and DIG IN. Top with hot sauce because it goes SO WELL together
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