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Broccoli Chicken Casserole

 Broccoli Chicken Casserole
“I came across this recipe when I was in high school, and it’s been a family favorite ever since,” says Sharie Blevins of Chisholm, Minnesota. “Basil gives this casserole wonderful flavor. No one will know it’s good for them!”
5 ServingsPrep: 15 min. Bake: 35 min.


  • 2-1/2 cups uncooked yolk-free noodles
  • 2-1/2 cups cubed cooked chicken breast
  • 4 cups frozen broccoli florets, thawed
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/2 cup fat-free milk
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika, optional


  • Cook noodles according to package directions; drain and place in a
  • large bowl. Add the chicken, broccoli and onion. In a small bowl,
  • combine the soup, milk, cheese, basil, salt and pepper. Pour over
  • chicken mixture and stir until combined.
  • Transfer to a 2-qt. baking dish coated with cooking spray. Cover and
  • bake at 350° for 35-40 minutes or until bubbly. Sprinkle with
  • paprika if desired. Yield: 5 servings.
Nutritional Facts: 1-1/2 cups equals 284 calories, 5 g fat (2 g saturated fat), 66 mg cholesterol, 489 mg sodium,

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Broccoli Chicken Casserole (continued)

Nutritional Facts: 27 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.