Broccoli Chicken Casserole

January 24, 2014

I love one pot dinners, well technically, it was 2 pots if you include the boiling of noodles. Still, it was simple, healthy and a perfect weeknight dinner. Chicken and broccoli in a creamy, cheesy sauce over egg noodles.....yummmm!

Here are a few of the main ingredients. Chicken, broccoli, onion, celery and garlic. To make this even easier, you could use a rotisserie chicken.

Start with sauteeing the onions, celery and garlic, about 4-5 minutes.

Add the cubed chicken and cook just until still pink in the center. It will finish cooking in the oven. If your using rotisserie chicken, then add it at the end, since its already cooked.

Stir in broccoli and about 2 teaspoons of Cottage Blend. This celery, onion and thyme blend will compliment the chicken and broccoli.

Since the Cottage Blend is a salt-free blend, we need to add some salt. Just a pinch for now.

Next, pour in about 1/2 cup of dry white wine and scrape up any bits on the bottom of the pan. Put the lid on and simmer while you put the sauce together. This will give the broccoli a chance to steam white wine to concentrate.

In a mixing bowl, combine low-fat milk, mayonnaise and Greek Yogurt.

By using the combination of mayonnaise and Greek yogurt, we cut down on the fat from the mayonnaise. Greek yogurt will add a slight tang to the sauce too.

Whisk together and pour into chicken and broccoli mixture.  

Now we need some cheese. By the way, I hate grating cheese, I always cheat and buy the shredded stuff. I happened to be short on that and resorted to my snacking cheese, which is going to be even better, its an aged sharp white cheddar. Mmmmmmm

So I'm using a mish-mash of cheeses I summoned from my fridge. I have the aged sharp white cheddar, some mozzarella and some Parmesan. Any kind of cheese is going to be ooey gooey and all melty once we're done with it, so use whatever you have.

Top casserole with cheese and bake for about 20-25 minutes at 400 degrees(f) or until cheese is melted and slightly golden.

While the casserole is cooking, boil some egg noodles. Be sure to salt your water, nobody likes bland boring noodles :)

Look at all that melted cheese and creamy sauce!!!

Definitely adding more cheese next time!!

Only one word for this one pot wonder.....YUM!





Prep Time: 10 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 4


  • 2 pounds chicken or 2 chicken breasts, cubed
  • 1 head broccoli, cut into bite size florets
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons SplenDishes Cottage Blend
  • 1/2 cup dry white wine
  • 1 cup low fat milk
  • 2 tablespoons low fat mayonnaise
  • 1/4 cup Greek yogurt
  • 1 cup shredded cheese


Preheat oven to 400 degrees(f).

In an oven proof pot, saute onions, celery and garlic until onions are translucent, about 4 minutes. Add chicken and saute until slightly still pink in center.

Stir in broccoli florets and Cottage Blend. Add white wine, scraping up any brown bits from bottom of pan. Cover and simmer while preparing the sauce.

In a mixing bowl, whisk together milk, mayonnaise and yogurt. Stir into chicken mixture.

Top with shredded cheese and bake for 20-25 minutes or until cheese is melted and slightly golden.

Leave a comment

Comments will be approved before showing up.