Healthy Cheesy Chicken and Broccoli Casserole


‘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.