Chicken Broccoli Casserole (no rice, no pasta)
This cheesy chicken broccoli casserole is pure comfort food made with Campbell’s cream of chicken soup, tender broccoli, and melty Colby Jack cheese. It’s creamy and filling on its own for a low carb dinner, but also perfect served over pasta or rice. In our house, it’s called the “husband casserole” because the leftovers were even better the next day.
Servings: 10 servings
Calories: 288kcal
Equipment
- 9 x 13 Casserole Dish
Ingredients
- 4 cups cooked chicken cut into cubes
- 12 oz frozen broccoli keep frozen
- 10.5 oz Campbell’s cream of chicken soup
- 1 soup can of milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish with nonstick spray. Spread cooked chicken cubes and frozen broccoli evenly in the pan.
- In a bowl, whisk Campbell’s cream of chicken soup, milk, garlic powder, salt, and pepper until smooth. Pour over chicken and broccoli, stirring gently to coat.
- Top with shredded Colby Jack cheese.
- Bake uncovered for 35 minutes, or until bubbly around the edges and hot in the center.
- Let rest 5–10 minutes before serving if you want a thicker sauce. For a looser sauce that coats pasta or rice, serve hot from the oven.
Nutrition
Serving: 1cup | Calories: 288kcal