Recipes to Nourish

Real Food & Natural Living

Healthy Chicken Broccoli Casserole {Grain Free}

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This Healthy Chicken Broccoli Casserole is a delicious comforting classic. It’s so easy to make, packed with protein, loaded with broccoli and full of vibrant herby aromatics. It has a special real food secret ingredient too and bakes up beautifully in less than an hour.

Chicken Broccoli Casserole in a baking pan with fresh lemon slices.

 This post is sponsored by Nancy’s Yogurt, all opinions, recipe and photography are my own. 

There’s nothing more comforting than a hot chicken broccoli casserole, fresh out of the oven.  

Cheesy chicken broccoli casserole with fresh broccoli and lemon.

Chicken Broccoli Casserole is the perfect cozy and homey dinner!

Casseroles always remind me of my mom. She used to make delicious chicken casseroles when I was a kid. All of them were topped with, wait for it … crumbled up potato chips. And I loved it!

Those potato chips certainly were not healthy and neither was the condensed soup or the mayo in the creamy base. Now, I loved it as a kid, but I kind of shudder at the thought of generic store-bought mayonnaise and that condensed soup certainly was not real food.

Fresh broccoli, carrots, lemon, garlic, onion, white rice and Nancy's organic whole milk yogurt.

You won’t find any condensed soup or mayonnaise in this healthy chicken broccoli casserole!

This deeply flavored chicken broccoli casserole is chock-full of healthy ingredients!

My favorite healthy secret ingredient to form this casserole’s creamy base is Nancy’s organic plain whole milk yogurt. Not only does it add a lovely creamy texture, but it also adds that traditional tang that you’d get with mayonnaise.

Plus, adding yogurt to this casserole adds another layer of protein! This casserole is jam packed with protein because of the yogurt and chicken.

Nancy's brand organic whole milk yogurt.

I have been using Nancy’s products for many, many years … ever since I was a kid.

As a kid I didn’t know much about the history of Nancy’s, I just knew that I liked the way their yogurt tasted. But as an adult, I learned that Nancy’s is such a cool company and so inline with my thoughts on real food and sustainability.

One of my favorite things about this company is that they have been focusing on sustainability and organic practices way before it became popular. I also love that they are family owned and operated in Eugene, Oregon {since 1960}.

They offer TRUE live probiotic cultured products. Their whole milk yogurt contains over 56 billion active probiotic cultures in each serving! That is so awesome since we all know how important probiotics are for gut-health.

This crazy good chicken broccoli casserole uses two of my favorite Nancy’s cultured products – organic plain whole milk yogurt and cultured organic sour cream. {P.S. Nancy’s organic sour cream is hands down my absolute favorite sour cream! I’ve been using it for so many years and I have never found another that compares.}   

Nancy's brand organic whole milk yogurt and fresh broccoli, carrots, garlic, lemon, onion and white rice.

This healthy chicken broccoli casserole is full of so many lovely ingredients! 

It starts with some cooked chicken, preferably organic or pasture raised. I like to use leftover chicken from cooking a whole chicken in my Instant Pot {you know I LOVE my Instant Pot since I wrote an Instant Pot cookbook}. You can also use slow cooker chicken, leftover roasted chicken or simply just boil some chicken and shred it or cube it.

Next up, a whole bunch of beautiful broccoli florets! Broccoli is so nourishing and tastes amazing in this casserole! Pair this beautiful green beauty with some basics like onion, garlic and carrots.

Add some vibrant dried dill, savory thyme, a couple other spices plus some refreshing lemon juice and zest. The herbs and lemon add amazing layers of flavor to this casserole!

Then mix it all together with lots of yogurt, a little sour cream, shredded cheddar cheese and a little bit of cooked rice {the rice is totally optional and it’s delicious with or without}.

Fresh broccoli, carrots, onion, garlic, lemon and a bowl of white rice.

Where to Find Nancy’s Yogurt

You can find Nancy’s Organic Whole Milk Yogurt and other Nancy’s products at a store near you by entering your city or zip code into their store locator. In Northern California, Nancy’s products can be found at most Raleys and Bel Air Markets, Sprouts Farmers Market, Nugget Markets, Whole Foods Market and many natural foods co-op grocery stores.

Cheesy chicken broccoli casserole with Nancy's brand organic whole milk yogurt, fresh broccoli and lemon.

Casserole’s are meant to be shared with loved ones.

I don’t know about you, but one of the things I love so much about casseroles is they bring people together. Casseroles give that homey feeling and make people feel loved with every bite.

You can batch make this delicious casserole and stick it in your freezer to bake off at a later time. You can portion it out and eat it throughout the week. You can pre-make a batch and bring it to a new mom or loved one that needs a special meal. You can make it for one and nourish your body throughout the week {or months if frozen}.

It’s such a flexible, comforting meal. So go ahead and make it for one or share it with those you love.

Cheesy chicken broccoli casserole with fresh broccoli and lemon.

Next time you’re at your local market, grab yourself some Nancy’s Organic Whole Milk Yogurt, skinless chicken breast, a bunch of broccoli, some carrots and the rest of your casserole ingredients. 

Then bake up this beautiful Healthy Chicken Broccoli Casserole and share it with your loved ones.

Cheesy chicken broccoli casserole with fresh broccoli and lemon.

 Healthy Chicken Broccoli Casserole

Healthy Chicken Broccoli Casserole

Healthy Chicken Broccoli Casserole

Yield: 8-12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This Healthy Chicken Broccoli Casserole is a delicious comforting classic. It's so easy to make, packed with protein, loaded with broccoli and full of vibrant herby aromatics. It has a special real food secret ingredient too and bakes up beautifully in less than an hour.

Ingredients

  • 2 cooked skinless chicken breast, preferably organic, shredded or cubed
  • 3 cups broccoli florets
  • 3 tablespoons grass-fed butter, ghee or avocado oil
  • 1 yellow onion, diced
  • 5 fresh garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1 cup Nancy's Organic Whole Milk Yogurt
  • 1/2 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}
  • 2 cups cheddar cheese, preferably organic, shredded
  • 1 tablespoon dried onion flakes
  • 1 tablespoon dried dill
  • 1 teaspoon Celtic sea salt (<-- this is my favorite sea salt)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Juice and zest of 1/2 lemon
  • 1/2 to 1 cup cooked white rice – optional (<--this is the brand I use)

Instructions

  1. Grease a 9x13 casserole dish with healthy fat of choice and set aside.
  2. In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.
  3. While the broccoli is steaming, add healthy fat of choice to a saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.
  4. In a large mixing bowl, add cooked chicken, steamed broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.

Notes

You can use leftover roasted chicken, chicken that has been cooked in an Instant Pot or slow cooker or chicken that has been boiled.

The photographs of this recipe, recipe and all content above are copyright protected. Please do not use my photos without prior written permission. If you choose to share this recipe, please feel free to share by using proper etiquette and providing a link back to my original recipe on my blog, not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish]. Copying/pasting the full recipe text to websites or social media is prohibited. If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique words and provide a link back here with proper disclosure for credit. Thanks for understanding! 

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 194 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 41mg Sodium: 205mg Carbohydrates: 11g Fiber: 2g Sugar: 6g Protein: 7g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily Sunwell-Vidaurri
Cuisine: American / Category: Dinner
Find “Nancy’s Cultured Dairy and Soy” online and on Facebook, Twitter, and Pinterest.

Cheesy chicken broccoli casserole surrounded by fresh broccoli and lemon slices.

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The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

  9. I love a good casserole and since yoghurt is A-OK in my kitchen, this would be a great recipe to try. White rice is also something we allow, so all in all a perfect little casserole to try next.

    Reply

  18. This looks SO good. I have pinned and hope to make soon.
    Classic comfort food. I don’t think we can buy Nancy’s brand in Canada.
    I do have a good organic dairy source so if I can’t find Nancy’s.. will use that!
    Thanks!

    Reply

  21. There are not many things in this world more comforting than a casserole that’s hot out of the oven—not to mention that they’re great for veggie delivery! This one looks healthier than most, since it leaves out the concentrated cream-of-whatever soup: THANK YOU!

    Reply

  37. This looks super yummy! I’m planning on making this tonight. I typically use Greek yogurt as my substitute to sour cream. Any reason not to use it in lieu of?

    Reply

  38. Did anyone calculate the nutritional facts on this? Just curious if you could save me some time doing it myself. 🙂 Thanks in advance!

    Reply

  39. I made this casserole this evening and I added fresh mushrooms. Unfortunately I felt that the dill and the lemon overpowered all of the flavors of the fresh vegetables in the dish. I did like the creamy texture that the Nancys whole milk yogurt added without having to use cream of half and half. I would like to try making it again with maybe half a teaspoon of dill and minus the lemon zest.

    I am anxious to try some of the other recipes on the website.

    Reply

    • That’s too bad, I’ve had great feedback on this recipe and my family loves the dill and lemon. Flavor preferences can be different though. I hope you enjoy it without the dill and lemon and that you enjoy some of the other recipes here too 🙂

      Reply

    • You know, I’ve never tried baking this and freezing it, but I bet it could would work as a freezer meal. I’m going to have to try that because this would be such a nice meal to have on hand. If you give it a try, let me know if it works. 🙂

      Reply

      • So I made this on Monday, cooked it, let it cool and then froze it. We heated it up tonight to eat. The chicken was a tad dry, but my husband loved it. Subbed in fresh dill and quinoa instead of rice. Very yummy casserole.

        Reply

  42. Made this for dinner last night, and really enjoyed it!! I poached some chicken thighs in a brine, then use Creme Kefir in place of yogurt and sour cream as it was what I had on hand. Left the dill out. We chose quinoa as the grain addition. Loved the bright flavors!

    Reply

  43. This recipe is fantastic! Just made it tonight. So delicious. Thank you for sharing. I’m bringing some in for my coworkers because we food swap. They will be so happy and will demand the recipe!

    Reply

  44. This looks fantastic and I’m drooling at how creamy this looks! Chicken and broccoli are just the best together and I’m bookmarking this to try later.

    Reply

  45. Was just wondering if Greek yogurt would be too thick? It’s what I have on hand at the moment… this looks yum o.

    Reply

  46. Agree with a previous commenter that the lemon and zest is overpowering. If you cut back, then I think this would be a winner.

    Reply

    • Hi Amanda, I appreciate you commenting, however to say it’s not a winner because of the lemon and lemon zest is truly a matter of preference. MY family loves the lemon and lemon zest – for us it’s not overpowering and it’s a very important ingredient in the recipe. My husband is a chef and would also agree that the lemon and lemon zest is a must. Not everyone is a citrus fan, just like not everyone is a garlic fan, but that doesn’t mean the recipe is less than because of your preference in flavor. I’ve had numerous readers over the years make and love this recipe without any complaints of the lemon or lemon zest. I hope you get to enjoy making it without the lemon, to your liking. 🙂

      Reply

  47. This Looks really interesting, I will try it, But with one Modification, Instead of using Rice that spikes Insulin/blood sugar, I will rice a Cauliflower, and use that instead. Thanks for the great recipes

    Reply

  48. Emily, it looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!

    Reply

  49. Can you make this ahead of time and put in fridge, then pop in the oven the next day? Or does it need to go into the oven right away?

    Reply

  50. I made this last night and it came out delicious! I followed the recipe exactly and didn’t think there was too much lemon/lemon zest or dill spice. I think it wouldn’t have very much flavor at without those two ingredients. Thanks for a great recipe I’ll be making again!

    Reply

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