This Cheesy Broccoli Chicken Casserole Recipe Has Over 50 Grams of Protein Per Serving (9 Ingredients, 30 Minutes) by Melissa Vickers
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Here’s a chicken casserole recipe I opted to simplify in some ways, add additional ingredients and even do homage to my mom. Mom was not a gourmet cook by any standard, but she knew how to cook tasty meals and make them look a little special in the process. One ingredient she liked to add, not so much for the flavor, but for the pop of red color – chopped pimentos. Enter this cheesy, high-protein broccoli and chicken casserole recipe.
Pimentos are a form of red chili pepper, typically used to stuff green olives and to make pimento cheese. The flavor – at least what comes out of the little jars – is very mild and slightly sweet, making them a perfect addition when you just want a dish to look a little more festive. The original chicken recipe here didn’t have either pimentos or mushrooms or breadcrumbs on the top, but my version does!
To make this high-protein casserole recipe you only need nine simple ingredients. Here is your gluten-free shopping list: rotisserie chicken meat, fresh broccoli (check out the health benefits of broccoli), fresh mushrooms (mushrooms may reduce your cancer risk), pimentos, chicken broth, cream cheese, mozzarella cheese, an Italian-style cheese blend and Italian-seasoned panko breadcrumbs. (Check out the health benefits of protein and read more about gluten-free diets.)
Serve this cheesy, creamy chicken casserole with broccoli and pimentos for dinner with your favorite side dishes. We like a fresh garden salad drizzled with homemade salad dressing or vinaigrette.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 - 3 cups shredded rotisserie chicken
- 1 1/2 cups broccoli, steamed and cut into small pieces
- 4 ounces mushrooms, sliced
- 2 tablespoons chopped canned or jarred pimentos
- 3/8 cup chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Italian-style cheese
- 1/4 cup Italian-style panko breadcrumbs
Here’s how to make it:
- Spread shredded chicken in the greased 8x8-inch casserole dish. (You could use any leftover chicken.)
- In a small bowl, combine softened cream cheese and chicken broth until smooth. Add pimento and stir. Pour over the chicken.
- Add broccoli and mushrooms. Cover with shredded cheese. Sprinkle breadcrumbs on top. (For a gluten-free dinner, use gluten-free panko.)
- Bake in a preheated 350-degree F oven for 20 minutes or until bubbly. Cover loosely with foil if breadcrumbs start browning too quickly. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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