Broccoli and Chicken Casserole

This Broccoli and Chicken Casserole tastes like Spring, with a milk, mustard, yogurt and lime sauce – topped with Parmesan cheese, and served with a side strawberry salad.

4.1/5 (15 Reviews)


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Yield6 servings
Prep Time (mins)
Cook Time (mins)
  • Ingredients
  • Nutrition
  • 6 cups Strawberries
  • 6 Small Side Salad with Dressing
  • 8 cups Broccoli (cut into one inch pieces)
  • 1 lb Boneless skinless chicken breast (cut into one inch pieces)
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Cornstarch
  • 2 cups 1% Milk
  • 3 tbsps Dijon mustard
  • 1/3 cup Light mayonnaise, Hellman's
  • 1/3 cup 0%-Fat Greek yogurt
  • 3 tbsps Fresh squeezed lemon juice
  • 1 tbsp Lemon peel
  • 1/3 cup Parmesan cheese (grated)
Calories 352
Total Fat 11g
Carbohydrates 36g
Fiber 9g
Protein 28g


  1. First wash the strawberries and make the Small Side Salads with Dressing. Set aside.
  2. Preheat oven to 350°F.
  3. Steam cut broccoli for 4 minutes; drain. Set aside in a 3-quart baking dish.
  4. Heat 1 tablespoon of olive oil to medium in a large skillet.
  5. Add chicken pieces and cook until lightly browned.
  6. Stir in cornstarch.
  7. Add milk, stir until mixture comes to a boil and thickens.
  8. Add mustard, mayonnaise, yogurt, lemon juice and lemon peel.
  9. Spoon chicken mixture over broccoli.
  10. Top with cheese and bake for 15 minutes, or until mixture bubbles around edges.
  11. Serve with the salad and enjoy strawberries for dessert.
4.1/5 (15 Reviews)