‘Healthy Cheesy’ may seem like a bit of an oxymoron. It is, I suppose, but the truth is this casserole is just the right amount of cheesy to be cheesy, but not fatty. I love chicken broccoli casserole, but wanted to make one that was healthy, fast, and satisfying. That is what this is. I would not recommend making it if your boyfriend just broke up with you or you are hungover or you just got fired. You will need a lot more cheese for that. Make this if you are happy with your life and are looking for a fast n’ healthy weeknight meal.
- 2 12 oz steam-in-bag broccoli florets
- 2 8 oz packages of mushrooms
- 3 cups cooked chicken, cubed
- 5 tablespoons flour
- 2 cups 2% milk
- 1 cup chicken broth
- 1/4 teaspoon each salt and pepper
- 3 teaspoons Hidden Valley Ranch dressing seasoning (dry seasoning packet)
- 1/4 cup light sour cream
- 1 1/4 cup shredded sharp cheddar, divided
- 1/2 cup shredded mozzarella
Preheat the oven to 350. Slice the mushrooms in half, and dry-saute them in a saucepan to release the liquid, about 10 minutes. Set aside. Steam the broccoli according to instructions, until almost done (maybe a minute less than they say). Drain any excess liquid.
Mix the flour and milk in a bowl. Add to a saucepan, and heat over medium to thicken. Add the chicken broth, salt and pepper, and ranch seasoning. Bring to a low boil, then reduce the heat and whisk in the sour cream. Stir in 3/4 cup of the cheddar to melt, and remove from heat. Spray a large casserole dish with nonstick spray. Layer the broccoli, mushrooms, then chicken, then pour half the sauce, and repeat. Top with remaining 1/2 cup cheddar and mozzarella. Bake uncovered for 25-30 minutes.