Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:8 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Jump to recipe
If you’re searching for a comforting casserole, look no further! This cheesy one-panchicken and broccoli casseroleis prepared in a skillet on the stovetop, then finished in the oven until it’s browned and bubbling. Each serving packs 40 grams ofprotein, and it only takes 30 minutes to prep and cook, making it the perfect weeknight dinner that’s both satisfying and delicious. Our Test Kitchen–approved recipe is below, along with cooking notes and tips to ensure your casserole comes out right every time you make it!
How to Make Chicken & Broccoli Casserole
1. Use a Large High-Sided Skillet
This dish is packed with ingredients, so you’ll need a large, high-sided skillet with a minimum 10-cup capacity to hold everything. If you don’t have a high-sided skillet, a Dutch oven or other large pot will work. Whichever pan you choose, it should also be oven-safe, so be sure to check before you get started with the recipe.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
2. Stir While You Cook
To ensure everything cooks evenly, stay close to your skillet and stir often. This is especially important after you add the flour and milk to the pan. The mixture can burn easily, so it’s best to move everything around frequently in the hot skillet and adjust the heat if it’s cooking too quickly.
3. Steam the Broccoli
Precooking the broccoli for a short time means it’ll become perfectly tender while it bakes in the casserole. If you don’t have a microwave, consider using a steamer basket set over boiling water. Or, if you like your broccoli crisp, skip this step altogether.
4. Mix Your Spices First
To help evenly distribute the spices (dry mustard, garlic powder, salt and pepper), we suggest mixing them together in a small bowl before adding them to the pot. This also helps speed up the cooking process.
Ingredient Swaps to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil1 ½poundsboneless, skinless chicken breasts, trimmed and cut into bite-size pieces1smallonion, finely chopped⅓cupall-purpose flour4cupsreduced-fat milk3cupsbroccoli florets2tablespoonswater29-ounce packagesprecooked brown rice1 ½cupsshredded reduced-fat sharp Cheddar cheese1teaspoondry mustard½teaspoongarlic powder¾teaspoonsalt½teaspoonground pepper1cupprepared crispy fried onions
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
1 ½poundsboneless, skinless chicken breasts, trimmed and cut into bite-size pieces
1smallonion, finely chopped
⅓cupall-purpose flour
4cupsreduced-fat milk
3cupsbroccoli florets
2tablespoonswater
29-ounce packagesprecooked brown rice
1 ½cupsshredded reduced-fat sharp Cheddar cheese
1teaspoondry mustard
½teaspoongarlic powder
¾teaspoonsalt
½teaspoonground pepper
1cupprepared crispy fried onions
Directions
Preheat oven to 400°F.
Heat oil in a large high-sided ovenproof skillet over medium-high heat. Add chicken and chopped onion; cook, stirring occasionally, until the chicken is no longer pink on the outside, about 7 minutes. Sprinkle the mixture with flour and cook, stirring occasionally, for 1 minute. Add milk to the pan and bring to a boil, stirring frequently. (Be careful, the pan will be very full.) Boil, stirring, for 1 minute.
Meanwhile, place broccoli and water in a microwave-safe container. Cover and microwave on High until the broccoli is tender, about 3 minutes. Drain.
Remove the pan from the heat and carefully stir in rice, cheese, dry mustard, garlic powder, salt, pepper and the broccoli. Sprinkle with crispy onions.
Bake the casserole until bubbling at the edges, about 10 minutes. Let stand for 5 minutes before serving.
Recipe Updates
Used a large high-sided skillet (for greater capacity).
Added onion, ground mustard and garlic powder (to boost flavor).
Increased the salt and the crispy fried onions (to boost flavor).
Microwaved the broccoli (to ensure tenderness).
EquipmentLarge high-sided ovenproof skillet
Equipment
Large high-sided ovenproof skillet
Frequently Asked QuestionsAs is, no, this dish is not gluten-free. However, you could replace the all-purpose flour and the crispy fried onions with gluten-free versions of each to make it a gluten-free dish.Yes, you can make the casserole ahead and refrigerate it in an airtight container for up to 3 days.If you don’t have dry mustard on hand, you can use 1 tablespoon of Dijon or yellow mustard in its place.
Frequently Asked Questions
As is, no, this dish is not gluten-free. However, you could replace the all-purpose flour and the crispy fried onions with gluten-free versions of each to make it a gluten-free dish.
Yes, you can make the casserole ahead and refrigerate it in an airtight container for up to 3 days.
If you don’t have dry mustard on hand, you can use 1 tablespoon of Dijon or yellow mustard in its place.
EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)584Calories24gFat45gCarbs40gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
