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Light Chicken and Broccoli Bake

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Cheesy chicken and broccoli bakes are the ultimate comfort food, but I wanted to give the classic casserole a healthier spin. Mine cuts down on fat and calories, but keeps the same cozy flavor. —Jenny Dubinsky, Inwood, West Virginia
Light Chicken and Broccoli Bake Recipe photo by Taste of Home

Ingredients

  • 2 large eggs
  • 1 cup fat-free milk
  • 1/2 cup reduced-fat biscuit/baking mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups frozen broccoli florets (about 9 ounces), thawed and drained
  • 1 cup shredded rotisserie chicken
  • 1 small onion, chopped
  • 1/2 cup shredded cheddar cheese, divided

Directions

  1. Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese.
  2. Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

Test Kitchen tips:
  • Fresh broccoli can be used in place of frozen.
  • Allowing the egg bake to stand before cutting will help you cut clean slices. If you can't wait, use a serving spoon to dish this up to hungry family members.
  • Nutrition Facts

    1 serving: 274 calories, 11g fat (4g saturated fat), 139mg cholesterol, 667mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

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