This dish will now be a staple in our household. Chicken and broccoli casserole is super easy to make and takes not time at all. In lieu of Thanksgiving I topped mine with some crunchy fried onions. The string bean casserole dish is probably my favorite side when it comes to my Thanksgiving day meal.
So, I took the ingredient from that dish that I enjoy the most and moved it to my casserole 🙂 You could even substitute this chicken and broccoli casserole for the string bean casserole on Thanksgiving day, but just leave out the chicken. Unless you are a huge fan of white meat you could also leave it in.
Ingredients to make this meal
Here is what you will need to make this one skillet meal. You will need 1 tbsp avocado oil, 1 lb of boneless, skinless chicken breasts, trimmed, ¹⁄3 cups whole wheat flour, 4 cups unsweetened almond milk, 3 cups broccoli florets, 1½ cups reduced-fat sharp cheddar cheese, ½ tsp kosher salt, ½ tsp. ground black pepper, ½ tsp garlic powder, and ½ cup store-bought crispy fried onions.
You can make your own crispy fried onions if you've got the time, but I have 3 kids ages 3 and under so I do not :). I usually get my avocado oil from Thrive Market or Amazon. Click here for a pre-seasoned cast iron skillet!
How to make this dish
Start off by preheating your oven to 400°. Heat your oil in a large oven proof skillet. I like to use a cast iron skillet for this. I've linked one for your convenience above. Add your chicken and cook until browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch pieces.
Next, whisk flour and ²⁄3 cup milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook; stirring occasionally, until thickened, about 2 to 3 minutes. Stir in broccoli and return to a boil and cook until broccoli is tender, about 2 minutes. Stir in chicken, cheese, salt, and pepper.
Sprinkle onions on top, Transfer the skille to the oven and bake for 10 minutes, or until top is browned and bubbly. Let cool for 5 minutes and devour!
Chicken and Broccoli Casserole
Equipment
- cast iron skillet
- cutting board
- chef knife
Ingredients
- 1 tbsp avocado oil
- 1 lb boneless, skinless, chicken breast trimmed
- ⅓ cup whole wheat flour
- 4 cups unsweetened vanilla almond milk
- 3 cups broccoli florets frozen and thawed or fresh
- 1½ cups reduced fat sharp cheddar cheese
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlick powder
- ½ cup crispy fried onions store bought
Instructions
- Preheat oven to 400°. Heat a large cast iron skillet to to medium heat and add your oil.
- Toss in your chicken and cook until cooked through and browned, about 4 minutes per side.
- Transfer to a cutting board and let sit for 5 minutes. Cut into 1-inch cubes and set aside.
- Whisk your flour and ⅔ cup milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour milk mixture. Return to a boil and cook stirring occasionally, until thickened, about 2 to 3 minutes.
- Stir in broccoli and return to a boil until broccoli in tender, about 2 minutes. Stir in chicken and cheese and salt, pepper, and garlic powder. Sprinkle the onions on top.
- Transfer the skillet to the oven and bake for 10 minutes until the top is browned and bubby. Let cool 5 minutes and devour.
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