Skinny Creamy Garlic Chicken Broccoli Casserole Recipes

CREAMY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

CHICKEN BROCCOLI CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

SKINNY CHICKEN BROCCOLI CASSEROLE RECIPE - (4.2/5)

Steps:

• Instructions 1. You need to cook your chicken and cut it into bite sized(ish) pieces - this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It's just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you. 2. Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that. 3. Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time 4. In a small baking dish combine 2 tablespoons of light mayo 5. One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn't look like a blob coming out of a can, I'll spare ya) 6. a bag of frozen broccoli 7. a 1/2 cup shredded cheese 8. one pound of cooked bite-sized chicken 9. Mix everything together and level. Be careful mixing, your dish will be pretty full. But I'd rather be careful mixing than dirty another a dish I'll have to clean! 10. Now, this next step is optional - but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand. 11. bake at 350°F for 20-25 minutes Calories: 310