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Broccoli Chicken Casserole

Total Time

Prep: 15 min. Bake: 35 min.


5 servings

“I came across this recipe when I was in high school, and it’s been a family favorite ever since,” says Sharie Blevins of Chisholm, Minnesota. “Basil gives this casserole wonderful flavor. No one will know it’s good for them!”


  • 2-1/2 cups uncooked yolk-free noodles
  • 2-1/2 cups cubed cooked chicken breast
  • 4 cups frozen broccoli florets, thawed
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/2 cup fat-free milk
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika, optional


  1. Cook noodles according to package directions; drain and place in a large bowl. Add the chicken, broccoli and onion. In a small bowl, combine the soup, milk, cheese, basil, salt and pepper. Pour over chicken mixture and stir until combined.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with paprika if desired.

Nutrition Facts

1-1/2 cups: 284 calories, 5g fat (2g saturated fat), 66mg cholesterol, 489mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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