Chicken broccoli casserole
Chicken and broccoli baked in a creamy garlic sauce under melted cheddar.
- Hands-on
- 22 min
- Total time
63 min, show breakdown
- Prep 20 min
- Cook 35 min
- Clean up 8 min
- Pans
- 1
- Ingredients
- 7
- Cost/serving
- $3.31
Per serving
- Calories
- 409
- Protein
- 46 g
- Fiber
- 4 g
- Net carbs
- 7.6 g
- Fat
- 20 g
High in (% Daily Value per serving): Vitamin C 149%, Vitamin K 129%, Niacin (B3) 97%, Vitamin B6 90%, Selenium 86%, Riboflavin (B2) 45%, Vitamin B12 29%, Folate 28%, Zinc 25%, Calcium 23%, Potassium 22%, Thiamin (B1) 22%, Vitamin A 20%, Magnesium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already egg-free, gluten-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 3 breasts chicken breast, boneless skinless (600 g)
2 crowns broccoli (600 g)
Same amount as: about 6½ cups.
4 tbsp cream cheese (58 g), softened
Same amount as: 60 mL.
½ cup low-sodium chicken broth (120 g)
Same amount as: 120 mL.
1 cup cheddar, grated (113 g)
Same amount as: 240 mL.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
1 tsp olive oil (4.5 g)
Same amount as: 5 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Fits a 23 × 33 cm (9 × 13 in) dish. Keeps 4 days in the fridge. Reheat covered.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (376 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 409 | ||
| Total fat | 20 g | 26% | |
| Saturated fat | 9.3 g | 47% | |
| Cholesterol | 154 mg | 51% | |
| Sodium | 481 mg | 21% | |
| Total carbohydrate | 12 g | 4% | |
| Dietary fiber | 4 g | 14% | |
| Total sugars | 3.2 g | ||
| Net carbs† | 7.6 g | ||
| Protein | 46 g | 92% | |
| Vitamin D | 0.41 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1,049 mg | 22% | |
| Vitamin A | 180 mcg | 20% | |
| Vitamin C | 134 mg | 149% | |
| Vitamin E | 2 mg | 13% | |
| Vitamin K | 154 mcg | 129% | |
| Thiamin (B1) | 0.26 mg | 22% | |
| Riboflavin (B2) | 0.59 mg | 45% | |
| Niacin (B3) | 16 mg | 97% | |
| Vitamin B6 | 1.5 mg | 90% | |
| Folate | 110 mcg | 28% | |
| Vitamin B12 | 0.69 mcg | 29% | |
| Magnesium | 84 mg | 20% | |
| Zinc | 2.8 mg | 25% | |
| Selenium | 47 mcg | 86% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F. Rub the dish with the oil. Take the cream cheese out of the fridge to soften.
Cut the chicken into 2 cm (¾ in) cubes. Cut the broccoli into small florets. Mince the garlic. Grate the cheddar.
In the dish, stir the cream cheese, broth, garlic, salt and pepper until smooth.
Done looks like: No lumps of cream cheese left. Add the chicken and broccoli and toss to coat. Spread in an even layer. Cover with foil and bake 20 minutes.
Take off the foil and stir. Scatter the cheddar over the top. Bake 12–15 minutes more.
Done looks like: Cheese bubbling and browned in spots. The biggest chicken piece reads 74 °C / 165 °F.
Equipment
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Box grater $10–20
What to look for
- Four sides, including a coarse side for cheese and vegetables
- Stable base that does not slide
Skip: Rotary graters. A box grater does more.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Watery casserole | Wet or thawed frozen broccoli. | Dry fresh broccoli well after washing. Drain and pat thawed broccoli dry. |
| Lumpy sauce | Cream cheese still cold. | Let it soften 20 minutes, or warm it 15 seconds in the microwave. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 22 min, total 63 min. | 409 kcal 46 g protein 4 g fiber 7.6 g net carbs 20 g fat |
| Higher carb | Add cooked white rice (microwave pouch). Hands-on 22 min, total 63 min. | 571 kcal 50 g protein 4.5 g fiber 42 g net carbs 20 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook chicken to at least 74 °C / 165 °F. Use pasteurized cream cheese.