a family recipe passed down from my nana, chicken broccoli casserole has been a long time favorite meal of mine since i was little. unfortunately, nana’s recipe isn’t too healthy!… so i decided to come up with a similar recipe by swapping/removing the necessary ingredients to make a healthy chicken broccoli casserole that is hangry and healthy approved. my boyfriend make his own version, by altering mine and adding his own flavor… melted cheese and cholula (hes born and raised texas) to make a spicy chicken broccoli cheese casserole.
if you’ve read any of my other posts you know i don’t love vegetables, so one way I’m able to get my veggies in is to incorporate them with food i do like, like chicken. now that I’ve conquered the broccoli casserole, my next recipe may be a broccoli soup! mmmm… stay tuned!
this recipe is super simple as it dos not require many ingredients and has only a few steps. the part that will consume the most time is the homemade cream of mushroom soup. IF you don’t make your own cream of mushroom soup for this recipe, i suggest NOT buying campbells soup version and at least opting for Pacific brand cream of mushroom. most likely found in the health or wellness section in your local grocery store or you can definitely find it at Whole Foods.
this is my FAVORITE meal…. ENJOY and let me know what you think!! 🙂
Chicken Broccoli Casserole
- 2 lbs bonesless chicken breasts
- 2 "cans" homemade cream of mushroom soup or Pacific brand cream of mushroom condensed soup
- 24 oz broccoli i used (2) 12oz bags of Bird's Eye Steamfresh microwavable bags
- 16 oz low fat, whole milk 2% plain greek yogurt dont use the nonfat version for this recipe
- 3 cups sliced almonds
- 1/2 cup melted coconut oil
Preheat oven at 350 degrees.
Cook and shred chicken however you prefer. I usually throw mine in the crock pot with chicken broth on high for a couple hours and then shred.
In a large mixing bowl, combine the cream of mushroom soup, greek yogurt, and cooked broccoli to the shredded chicken. Add sea salt and pepper.
Grease a 9x13 baking dish, and add your mixture.
Chop your sliced almonds into smaller pieces (resembling bread crumbs). I use a food processor or my Vitamix,but you can just use a knife too. In a bowl, pour the melted coconut oil over the almonds, mix together, and evenly sprinkle over your casserole.
Bake at 350 for 1 hour.