Easy Chicken Broccoli Casserole

A comforting and delicious Chicken Broccoli Casserole that is healthier, family-friendly, and perfect for any mealtime.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups boneless, skinless chicken breasts, cooked and diced Tender and juicy, a great source of protein.
20 ounces frozen broccoli cuts, cooked and drained Vibrant and nutritious.
21 ounces 98% fat-free cream of chicken soup Provides creamy texture without excessive calories.
3/4 cup non-fat evaporated milk Enhances creaminess while keeping it light.
1 teaspoon lemon juice Balances the creaminess.
1 cup reduced-fat shredded cheddar cheese Adds delicious cheesy goodness.
1/2 cup Italian-flavored dry bread crumbs Creates a crunchy topping.
2 tablespoons grated Parmesan cheese Adds a sharp, nutty flavor.
cooking spray Ensures casserole doesn't stick.

Method

Preparation

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking pan with cooking spray.
In a large mixing bowl, toss together the cooked chicken and broccoli.
In another bowl, mix together the cream of chicken soup, non-fat evaporated milk, and lemon juice. Add this mixture to the chicken and broccoli, stirring until well combined.
Spread the chicken and broccoli mixture evenly into the greased baking dish.
Sprinkle the shredded cheddar cheese generously over the top.
In a small bowl, toss the Italian-flavored bread crumbs and Parmesan cheese together. Evenly sprinkle this mixture on top of the casserole.
Lightly spray the breadcrumb topping with cooking spray.
Bake uncovered for 25 to 30 minutes, until bubbly and the top is golden and crispy.

Notes

For leftover chicken, you can use shredded rotisserie chicken. Feel free to add spices like garlic powder or mix in different vegetables. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.