Low Carb Chicken and Broccoli Casserole

Name: Low Carb Chicken and Broccoli Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 24 oz. frozen steam-able broccoli; 1 large yellow onion (220g); 24 oz. sliced mushrooms; 1 Tbsp olive oil (15g); 4 cups cooked chicken (460g); 1/4 cup + 2 Tbsp all-purpose flour (45g); 2.5 cups fat free milk (600g); 1.5 cup plain nonfat Greek yogurt (340g); 1/2 cup light mayonnaise (120g); 1 Tbsp ranch seasoning mix (7g); 1 tsp salt; 1/2 tsp pepper; 1 cup 2% shredded cheddar cheese (112g)

User Reviews

4.9

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 servings
Calories
291 kcal
Course
Main Course
Cuisine
American

Low Carb Chicken and Broccoli Casserole

Heidi Hunt

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This low calorie and Low Carb Chicken and Broccoli Casserole is baked to creamy, cheesy perfection in just 30 minutes. It'll quickly become part of your dinner rotation!

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Ingredients

Servings

24 oz. frozen steam-able broccoli I used two 12-oz. bags
1 large yellow onion (220g) diced
24 oz. sliced mushrooms
1 Tbsp olive oil (15g)
4 cups cooked chicken (460g) cubed or shredded*
1/4 cup + 2 Tbsp all-purpose flour (45g)
2.5 cups fat free milk (600g) or milk of choice
1.5 cup plain nonfat Greek yogurt (340g)
1/2 cup light mayonnaise (120g)
1 Tbsp ranch seasoning mix (7g)
1 tsp salt
1/2 tsp pepper
1 cup 2% shredded cheddar cheese (112g)

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Instructions

Preheat the oven to 350 degrees F.
Spray a 9x13" dish with cooking spray.
Begin by preparing the veggies. Cook broccoli in the microwave according to package directions and drain once done; set aside. Wash mushrooms and dry well and dice your onions.
In a large skillet, add the olive oil and set to medium heat. Add the mushrooms and onions and cook for 5-6 minutes, or until mushrooms are tender. Drain any liquid if needed.
Sprinkle the flour over the mushrooms and stir until the flour is evenly dispersed. 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 mushroom 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 few minutes then dig in and enjoy!

Equipments used:

Notes

To make gluten-free: use gluten-free flour like Bob's Red Mill or King Arthur.
To make dairy-free: use dairy-free milk, dairy-free cheese and sub Ranch seasoning for your favorite seasoning.
*I love using my Basic Shredded Chicken recipe for this meal but any cooked chicken or protein will work!

Nutrition Information

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Serving 1/8 of dish (328g) Calories 291kcal (15%) Carbohydrates 15.7g (5%) Protein 34.2g (68%) Fat 10.1g (16%) Saturated Fat 2.9g (15%) Fiber 2.7g (11%) Sugar 6.1g (12%)