Creamy Chicken Broccoli Hashbrown Casserole (Cozy Family Dinner)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
406 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Broccoli Hashbrown Casserole (Cozy Family Dinner)
Description
This casserole incorporates steamed broccoli and sautéed hashbrowns alongside cooked chicken pieces in a creamy sauce thickened with a mixture of flour, milk, and sautéed onions. The creamy base includes Greek yogurt and light mayonnaise for tang and richness, flavored with ranch seasoning and seasoned with salt and pepper.
The hashbrowns are lightly sautéed beforehand to enhance their flavor and reduce moisture before mixing with the other ingredients for baking. Cheese blends, including sharp cheddar and mozzarella, are sprinkled on top to create a melted, golden crust.
The dish combines textures of tender broccoli, soft chicken, and creamy sauce with the crispy edges of baked hashbrowns, providing satisfying mouthfeel and warmth. It suits a hearty weeknight meal and reheats well for leftovers.
Variations for dietary needs are possible: gluten-free options can use appropriate flour substitutes, and dairy-free versions can substitute plant-based milk, yogurt, and cheese along with garlic and onion powder in place of ranch seasoning.
Ingredients
- 12 oz. broccoli frozen, steam-able
- 1.5 Tbsp olive oil divided, 22g
- 4 cups hash browns I used Simply Potatoes brand, shredded, 498g
- 1 yellow onion diced, large, 220g
- 6 Tbsp all-purpose flour 45g
- 2.5 cups milk fat free, 600g
- 1.5 cup Greek yogurt plain, nonfat, 340g
- 1/2 cup mayonnaise light, 120g
- 1 Tbsp ranch seasoning mix 7g
- 1 tsp salt 1/2 tsp pepper
- 1 tsp black pepper 1/2 tsp pepper
- 4 cups chicken shredded or cubed, I used my LFF Basic Shredded Chicken, cooked, 440g
- 1 cup cheese I used a mixture of sharp cheddar and mozzarella, shredded, 112g
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch dish with cooking spray.
- Cook the broccoli in the microwave. Drain any excess liquid.
- To a large skillet, add 3/4 Tbsp of olive oil and set to medium heat. Add the hashbrowns and saute for 3-4 minutes or until cooked to liking (this gives them a better flavor) then transfer to a bowl or plate to set aside.
- Wipe the skillet clean and add remaining 3/4 Tbsp of olive oil and set to medium heat. Add the onions and cook for 3-4 minutes or until onions are translucent and tender.
- Sprinkle the flour over the onions. Then add the milk and bring the mixture to a boil, stirring continuously for 4-5 minutes, or until the mixture has thickened. Remove from heat.
- In a very large bowl, add the yogurt, mayonnaise, ranch seasoning mix, salt and pepper. Mix to combine. Then add the hashbrowns, onion mixture, broccoli, and chicken. Stir until everything is mixed together well, then add it to the prepared dish and sprinkle evenly with the cheese. Bake for 15-20 minutes or until it becomes bubbly around the edges.
- Let cool for 5-10 minutes then enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days.
- Make gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- To make dairy-free, use dairy-free milk, yogurt, and cheese, and replace ranch seasoning with garlic and onion powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1/6 of dish (450g) | |
| Calories | 406kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60.5mg | 20% |
| Fiber | 4.2g | 17% |
| Sugar | 7.1g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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