Lightened Up Chicken & Broccoli Casserole

Sometimes you just need some comfort food. I love a good cheesy chicken dish, but I don’t so much love the fat and calories that come with it. So tonight I attempted to lighten this dish up a bit, and it seemed to work well. At least the two people who ate it enjoyed it, one of those people being me. So I consider it a success.

The ingredients: 1 lb chicken breast, shredded (I like thin sliced, cooks faster); about 1 head of fresh broccoli or a 9 oz package of frozen broccoli, chopped;1 cup non-fat Greek yogurt; 2 12 oz boxes of GF cream of chicken condensed soup (I like Pacific Foods brand-tastes like Campbell’s and is much healthier); 1 cup low-fat shredded cheddar; salt and pepper; risotto (or rice of choice).

Preheat oven to 375 degrees. Spray a 9×13 or oval casserole dish with cooking spray.

Combine soup, Greek yogurt, broccoli, cheese, salt and pepper in a large bowl.

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Meanwhile, cook chicken and shred, then add to bowl.

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Pour into casserole dish. Bake for 30 minutes.

Cook risotto. For this meal, I just cooked 1 cup of risotto in 3 cups of water (1 cup at a time until liquid is absorbed) and added a little s and p.

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You could use any other type of rice or even pasta for this, but I’ll take any excuse to eat risotto!

When casserole is finished cooking, let sit for about 5 minutes before serving. I found this allows it to cool slightly as the sauce thickens up just a bit.

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To serve, scoop a spoonful of casserole on top of risotto, and enjoy!

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Doesn’t that look comforting? It was delicious and even more enjoyable knowing my pants wouldn’t be too tight in the morning!

Full Recipe (without pictures)

Ingredients:

  • 1 lb chicken breast
  • 1 head of broccoli or 9 oz frozen package, chopped
  • 1 Cup shredded cheddar
  • 2 12 oz packages of GF cream of chicken soup
  • 1 Cup Greek yogurt
  • 1 Cup risotto
  • 3 Cups water
  • Salt and pepper

Steps:

  • Preheat oven to 375 degrees. Spray 9×13 or oval casserole dish with cooking spray.
  • Combine broccoli, cheese, soup, Greek yogurt, salt and pepper in a large bowl.
  • Cook chicken, shred, add to bowl.
  • Pour mixture into casserole dish.
  • Bake for 30 minutes.
  • Cook risotto: Add risotto and 1 cup of water to pot, cook until water is absorbed. Continue adding 1 cup of water at a time until all is absorbed. Fluff, add salt and pepper to taste.
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