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Low sodium broccoli chicken casserole recipe with broccoli and chicken ingredients

Low Sodium Broccoli Chicken Casserole

A hearty and creamy casserole featuring tender chicken and broccoli, baked in a flavorful egg-and-milk custard with a cheesy topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz broccoli florets
  • 1 medium onion, chopped
  • 2 pieces chicken breasts, diced (no salt added)
  • 2 tbsp unsalted butter
  • 2 pieces eggs, beaten
  • 2 cups milk
  • 2 cups cooked rice (white or brown)
  • 2 cups low sodium Swiss-style cheese or mozzarella, divided

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Set out an 8x8-inch baking dish.
Cooking Chicken and Onion
  1. Melt the unsalted butter in a skillet.
  2. Add the diced chicken and chopped onion, and cook until the chicken is browned and the onion is softened.
Mix Casserole Base
  1. In a large bowl, combine the broccoli florets, beaten eggs, milk, cooked rice, and 1 cup of the cheese.
  2. Stir until evenly mixed.
Assembling the Casserole
  1. Grease the baking dish with olive oil.
  2. Pour the broccoli-rice mixture into the prepared dish and spread it into an even layer.
  3. Spoon the browned chicken and onions over the top.
Baking
  1. Bake uncovered for 45 minutes.
  2. Sprinkle the remaining 1 cup cheese evenly over the top and return to the oven.
  3. Bake for an additional 15 minutes until the cheese is melted.
Check for Doneness
  1. Ensure the chicken reaches 165°F before serving.
  2. Let the dish sit for a few minutes before slicing and serving.

Notes

This casserole holds together well once chilled, making it easy to portion out for meal prep. Reheats evenly.