Chicken and Broccoli Casserole
A new staple in your home that will leave you feeling satisfied, but wanting more all at once.
Servings 4 people
Calories 353kcal
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.
Notes
How can my kids help?
Have them pound your chicken; if need be. Also have them sprinkle on the fried onions, with supervision, of course :)
Nutrition
Calories: 353kcal