This rich and creamy casserole is easy to pull together for a weekday meal, and it's a complete and nutritious dinner. Frozen broccoli florets, lean white-meat chicken and calcium-rich Greek yogurt come together in the recipe below for a dish that's comforting and creamy, just like the casseroles you grew up eating.
Don't be tempted to use preshredded cheese, which is usually coated with cornstarch that can make the sauce clumpy and grainy. Grating your own cheese won't take long, and it'll ensure that you end up with a smooth and velvety sauce.
Creamy chicken and broccoli casserole
1 12-ounce bag frozen broccoli florets
2 tablespoons butter, divided
1 onion, small diced
2 tablespoons flour
1 cup whole milk
3 cups shredded cooked chicken breast
6 ounces cheddar cheese, shredded
1/2 cup Greek yogurt
1/4 cup cream cheese
1/4 cup sour cream
Salt and pepper to taste
Preheat the oven broiler.
Defrost the broccoli in the microwave. Drain off any excess water.
Heat 1 tablespoon butter in a large, heavy-bottomed pot. Add the onion. Saute until lightly browned, about 10 minutes. Season with salt and pepper.
Add the other tablespoon of butter and sprinkle the flour over the mixture. Stir together with a whisk.
Drizzle in the milk and bring to a boil, whisking until the mixture thickens, about 3 minutes.
Stir in the broccoli and chicken. Remove from the heat.
Add the cheese, reserving a large handful, and stir until melted. Stir in the yogurt, cream cheese and sour cream. Season with salt and pepper to taste.
Transfer the mixture into a baking dish and top with the remaining cheese. Broil for 2 minutes, until bubbly. Remove from the oven and serve.