Skinny Chicken Broccoli Casserole Recipe
Ingredients:
- 3 boneless, skinless chicken breasts, cooked and diced
- 2 packages (10 ounces each) frozen broccoli cuts, cooked and drained
- 2 cans (10-3/4 ounces each) 98% fat-free cream of chicken soup
- 3/4 cup non-fat evaporated milk
- 1 teaspoon lemon juice
- 1 cup reduced-fat shredded cheddar cheese
- 1/2 cup Italian-flavored dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- Cooking spray
Instructions:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch baking pan with cooking spray.
- In a large bowl, toss together the cooked and diced chicken with the cooked and drained broccoli.
- In a smaller bowl, mix together the cream of chicken soup, non-fat evaporated milk, and lemon juice. Add this mixture to the chicken and broccoli, stirring to combine.
- Spread the chicken and broccoli mixture evenly into the greased baking dish.
- Sprinkle the reduced-fat shredded cheddar cheese over the top of the mixture.
- In a separate bowl, toss together the Italian-flavored dry bread crumbs and grated Parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
- Lightly spray the top of the casserole with cooking spray.
- Bake the casserole, uncovered, at 350 degrees Fahrenheit for 25 to 30 minutes or until bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve this Skinny Chicken Broccoli Casserole as a wholesome and satisfying meal that’s lower in fat without compromising on flavor.
Enjoy this delicious and healthier version of a classic chicken and broccoli casserole!
