Broccoli Chicken Casserole

This recipe comes straight from my childhood with a few tweaks I’ve made over the years. One really great thing about this recipe is how versatile it is, you can really use whatever meat, grain and veggies you have on hand. There are also some great shortcuts you can take if you need to save some time.  

Cook your chicken and grain (following directions on the package). I prefer to poach my chicken breasts then shred them with a fork, but you can pan fry them, bake or roast them too. To save time, you can also use rotisserie chicken from your local grocery store. You can also use roast turkey or pork instead of the chicken. Once you’ve got them cooking, you can start your sauce.

In a large skillet combine the milk and bouillon. In a small bowl, make a slurry by combining the cornstarch and 1/2 cup of the milk. It will be very sticky at first but as you continue to stir it, it will thin out and become smooth. Make sure there are no lumps before you whisk it back into your skillet. This acts as your thickener for the sauce.

Make sure you whisk the sauce quite often as it thickens. Once it starts to thicken add the cream cheese and whisk until it is completely melted and incorporated. If you’re running low on time you can always use a cream based soup for the sauce, Campbell’s Cream of Mushroom or Cream of Chicken work great (use 3 small cans or 1 large one).

While everything is cooking, wash and cut your broccoli. Once cut, place it in a large baking dish (9×13). Once your grain and chicken are cooked add them to the dish. Taste your sauce and salt & pepper as desired. Pour the sauce over everything in the baking dish and mix until everything is fully combined. Top with the grated cheese. Bake at 350 degrees for 45 minutes. Once cooked, portion out into large bowls. This casserole freezes wonderfully in an airtight container. Enjoy!

2 chicken breasts– cooked and shredded or thinly sliced            1 cup whole grain– cooked (I use quinoa, but you can use rice, barley, farro or any grain you prefer) 

1 head broccoli-cut into bite size pieces      2 cups grated cheese (I use  cheddar)          4 cups nonfat milk (or whatever you like)      4 heaping TBsp corn starch                      4 tsp bouillon base or cubes (chicken, beef or vegetable flavor)      4 oz nonfat cream cheese                  Salt & Pepper