Delicious Chicken Broccoli Mushroom Casserole: Serves 8

Erin Swenson, Food Blogger

Chicken Broccoli Mushroom Casserole

Looking for a delicious casserole that is low in carbohydrates, delicious and easy to make? This chicken broccoli mushroom casserole is inviting, creamy, and filling. It serves as an excellent comfort food for when the weather is cold and all you want to do is snuggle up on the couch. The sliced almonds on top add a crunchy texture that gives this dish depth, and increases the nutrient density because they are a good source of magnesium. 

For the chicken in this chicken broccoli mushroom casserole you can use canned chicken breast, rotisserie chicken, or cook chicken breast yourself. A fast way to cook chicken breast in a hurry is to use an instant pot. I have had success using the directions by The Recipe Rebel found here. If you don’t have an Instant pot, you can easily boil it on the stove. Place the chicken in a pot and fill it with water. Cook the chicken for 20-35 minutes until cooked through. Making twice the amount of chicken your recipe calls for and freezing half is a good way to save time when cooking other recipe later.

Broccoli is a cruciferous vegetable that is easy to find year round either fresh or frozen. It is packed full of fiber and other micronutrients like vitamin C and A, iron and potassium. For this chicken broccoli mushroom casserole using frozen steam bags can help reduce prep time. Using fresh broccoli is also a good option. If you are using the frozen steam bags, microwave until just warm to prevent the broccoli from getting mushy. If you are using fresh broccoli, cut it into bite sized pieces and steam until just barely tender. 

Cauliflower like broccoli is a cruciferous vegetable. It has a mild flavor which makes it adaptable in many different recipes and in many different ways. There are cauliflower substitutes for rice, mashed potatoes, pizza, and even chicken wings. These substitutes add fiber, vitamin C, and folate. Using cauliflower rice  not only makes this dish low carb, but it also increases the fiber and nutrient content of it. 

When looking for a cream of mushroom soup for this chicken broccoli mushroom casserole, look for options that are low in sodium. Too much sodium in your diet can increase your blood pressure and put extra strain on your heart and circulatory system. Lower sodium options make this recipe DASH diet friendly.

Many people are not a fan of mushrooms. If you find yourself in this group you probably won’t even be reading this, but mushrooms have so many health benefits. One of those benefits is a reduction in cancer risk. This is due to an amino acid and antioxidant that is found in mushrooms called ergothioneine. Eating 2 mushrooms a day can help reduce cancer risks by as much as 45%

Chicken Broccoli Mushroom Casserole
  • Cook the broccoli and cauliflower rice until just tender. 
  • Dice the mushrooms and the onions. 
  • In a skillet on medium high heat, add butter and cook onions until translucent, then add and saute mushrooms and garlic until tender.
  • In a large mixing bowl add all ingredients except sliced almonds, mix well.
  • Put mixed ingredients into a greased 9×13 pan and sprinkle almonds on top.  
  • Bake for 35 minutes at 350 degrees. 

Chicken Broccoli Mushroom Casserole

Servings: 8 Prep Time: 10-15 Minutes Cook Time: 35 Minutes Total Time: 45-50 Minutes

Ingredients:

  • 3-4 cups cooked chicken breast
  • 1 lb. frozen or fresh broccoli 
  • 1 lb. cauliflower rice
  • ½ cup plain Greek yogurt
  • ¾ cup sliced almonds
  • 8 to16 ounces mushrooms (I like more mushrooms so generally use 16 ounces)
  • 2 Tablespoon butter
  • 1 small onion
  • 6 cloves garlic
  • 2 10oz cans cream of mushroom soup

Instructions:

  1. Cook the broccoli and cauliflower rice until just tender.
  2. Dice the mushrooms and the onions. 
  3. In a skillet on medium high heat, add butter and cook onions until translucent, then add and saute mushrooms and garlic.
  4. In a large mixing bowl add all ingredients except sliced almonds, mix well.
  5. Put mixed ingredients into a greased 9×13 pan and sprinkle almonds on top. 
  6. Bake for 35 minutes at 350 degrees.

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