Ingredients
- • 1lb chicken breast boneless, skinless
- • 1 package frozen broccoli, broken apart
- • 1 can reduced fat cream of mushroom soup
- • 2 tablespoons fat free mayo
- • 1/2 cup shredded cheddar cheese
- • 1/4 cup crumbled crackers (optional)
Instructions
- You need to cook your chicken and cut it into bite sized(ish) pieces - this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It's just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you.
- Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that.
- Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time :)
- In a small baking dish combine 2 tablespoons of light mayo
- One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn't look like a blob coming out of a can, I'll spare ya)
- a bag of frozen broccoli
- a 1/2 cup shredded cheese
- one pound of cooked bite-sized chicken
- Mix everything together and level. Be careful mixing, your dish will be pretty full. But I'd rather be careful mixing than dirty another a dish I'll have to clean!
- Now, this next step is optional - but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand.
- bake at 350°F for 20-25 minutes
- My husband ALWAYS eats his with rice, but I never do - it's satisfying enough without the extra carbs for me. He would rather go hungry than skip the rice part.
Nutrition Info and Tips
Servings Per Recipe: 4 Amount Per Serving: Calories: 310; Total Fat: 9g; Total Carbs: 21g; Protein: 33g
This five ingredient casserole is hands-down my husband’s favorite meal – and I love it because it’s easy, fast, and filling!
Ingredients:
• 1lb chicken breast boneless, skinless
• 1 package frozen broccoli, broken apart
• 1 can reduced fat cream of mushroom soup
• 2 tablespoons fat free mayo
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled crackers (optional)
Directions:
You need to cook your chicken and cut it into bite sized(ish) pieces – this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It’s just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you.
Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that.
Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time 
In a small baking dish combine 2 tablespoons of light mayo
One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn’t look like a blob coming out of a can, I’ll spare ya)
a bag of frozen broccoli
a 1/2 cup shredded cheese
one pound of cooked bite-sized chicken
Mix everything together and level. Be careful mixing, your dish will be pretty full. But I’d rather be careful mixing than dirty another a dish I’ll have to clean!
Now, this next step is optional – but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand.
bake at 350°F for 20-25 minutes
My husband ALWAYS eats his with rice, but I never do – it’s satisfying enough without the extra carbs for me. He would rather go hungry than skip the rice part.
Servings Per Recipe: 4
Amount Per Serving: Calories: 310; Total Fat: 9g; Total Carbs: 21g; Protein: 33g
I am excited to try this!!! Another thing I do to speed up chicken recipes is throw a whole bag of frozen breasts (or sometimes a whole chicken which I know contains some dark meat but is so much cheaper) in the crock pot all day. Then I tear all the meat apart and weigh it on my scale and put it in ziplock bags and freeze it so it’s cheap and quick available meat anytime I need. This recipe will be perfect for some I have in there now!
P.S Kroger is where I always shop!!!
Katrina -
I love that idea! I’m going to do a post soon on prepping shortcuts – if you have any other ideas I’d love to learn about them and share!
I haven’t actually tried this shortcut yet but I read somewhere that you can make a casserole in advance with all the raw ingredients and freeze it. You line the dish with aluminum foil, then put in all the ingredients, then put it in the freezer. The next day you can take the foil out of the casserole dish and wrap it up really good and leave it in the freezer for however long. Then when you want to cook it, just put it in the casserole dish and put in the oven. Obviously this will change the cooking time unless you thaw it out first. Not sure this would work with all casseroles either. Like I said, I haven’t tried this one yet. I just read it somewhere.
I have used a rotisserie chicken to speed up recipes like this. The chicken is moist and tender and it’s quick!
Does the calorie count include the crackers? Looks yummy!!!
Thanks.
Beth – The count does NOT include the crackers… Since I use so many different “crunchy” toppings (saltines, cheese-its, triscuits, corn flakes, kashi, etc.) I thought it would be accurate to leave them out
Thanks – and enjoy!
My suggestion for a carb free topping with lots of crunch would be crushed pork rinds. I don’ t use them a lot, but, to save carbs with a casserole like this it’s great. I also for a carb free chip for dips use pork rinds. The crunch is satisfying.
la receta de pollo com brocolli debe salir estupenda me gustaria obtener la receta mil gracias
I have a large family. I’m going to do a batch and a half, just cut the chicken, not cook it, then freeze it. It will be an easy meal for days I’m in hurry. Everything in it’s own baggie, then put all baggies into one larger baggie. Instead of writing directions on the bag, I write them on an index card and put it in the final bag-these are husband directions.
P.S. I use scissors to cut my chicken and pizzas, too
great idea! I’d love to get into freezer cooking. And we use scissors to cut EVERYTHING, it’s kinda of ridiculous, but they are so easy to use! haha
25 minutes on 350 was not enough time as mine was still cold. I recommend upping the heat and/or time.
If I used fresh broccoli florets would I have to add some water?
Do you cover the dish before baking? Yes, I am THAT inexperienced with cooking!
I don’t cover this one – I mostly cover dishes that have pasta so the noodles don’t burn and the steam cooks them (like lasagna)
This was a hit with my boyfriend…I add chicken sausage as well! He loved it so much, he took leftovers for lunch! Thanks for the recipe. Quick and simple.
I found your recipe tonight and it was a GREAT inspiration. I did make a few substitutions. Fresh garlic with the chicken, and sliced mushrooms. I used kale instead of broccoli and Greek yogurt instead of mayo. Man it was delicious! And I topped it with French fried onions. Yum!