Description

This Healthy Chicken Broccoli Casserole is a comforting and nutritious dish perfect for family meals. Packed with tender shredded chicken, vibrant steamed broccoli, and a flavorful mix of herbs and dairy, it provides a balanced meal rich in protein and vegetables. Made with wholesome ingredients like organic yogurt, sour cream, and high-quality cheese, this casserole bakes to a golden cheesy top in under an hour, making it an easy and satisfying dinner option.

Ingredients

Protein and Vegetables

2 cooked skinless chicken breasts, preferably organic, shredded or cubed
3 cups broccoli florets
1 yellow onion, diced
5 fresh garlic cloves, minced
2 carrots, peeled and diced

Dairy and Fats

3 tbsp grass-fed butter, ghee, quality extra virgin olive oil or avocado oil
1 cup organic whole milk yogurt
½ cup organic sour cream (my favorite is Nancy’s)
2 cups cheddar cheese, preferably organic, shredded

Herbs and Seasonings

1 tbsp dried onion flakes
1 tbsp dried dill
1 tsp mineral-rich salt (my favorite salt)
½ tsp dried thyme
½ tsp garlic powder
Juice and zest of ½ lemon

Optional

½ to 1 cup cooked white rice – optional (I use this brand)

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Instructions

Prepare the casserole dish: Grease a 9×13 casserole dish with your choice of healthy fat such as butter, ghee, or olive oil, and set it aside for later use.
Steam the broccoli: Place a steamer basket inside a small saucepan and add enough water to reach just below the basket (about ½ to 1 cup, depending on pan size). Add the broccoli florets to the basket, cover with a lid, and bring the water to a boil. Steam the broccoli for 2-3 minutes until tender-crisp. Remove from heat and carefully lift out the steamer basket. Set broccoli aside.
Sauté aromatics: While the broccoli steams, heat your choice of healthy fat in a saucepan over medium-high heat. Add the diced onion, minced garlic, and diced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Remove from heat.
Combine ingredients: In a large mixing bowl, add the shredded cooked chicken, steamed broccoli, sautéed onion-carrot mixture, organic whole milk yogurt, sour cream, 1 ½ cups of shredded cheddar cheese, dried onion flakes, dried dill, mineral-rich salt, dried thyme, garlic powder, lemon juice, lemon zest, and the optional cooked white rice if using. Stir everything thoroughly until evenly mixed.
Assemble the casserole: Pour the combined mixture into the greased casserole dish. Evenly sprinkle the remaining ½ cup of shredded cheddar cheese over the top to create a cheesy crust.
Bake: Place the casserole dish in a preheated oven at 375°F (190°C). Bake uncovered for 40-50 minutes until the cheese topping is bubbly and lightly golden brown.
Rest and serve: Remove the casserole from the oven and let it sit for 5 minutes to set before serving. This allows the flavors to meld and makes serving easier.

Notes

You can substitute the chicken breasts with leftover rotisserie chicken for convenience.
Steaming broccoli briefly helps retain its vibrant color and crisp texture.
Using organic and high-quality dairy enhances the flavor and nutritional profile.
The optional cooked white rice adds extra bulk and makes this casserole a more filling meal.
Feel free to adjust herbs and spices to taste, or add other vegetables like bell peppers or mushrooms.
Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 2 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: American