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Side shot of the chicken casserole on a plate with a fork.

Chicken Broccoli Potato Casserole


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  • Author: Caitlin Rule
  • Total Time: 1 hour
  • Yield: Serves 4

Description

This chicken broccoli potato casserole is a hearty, family-friendly meal, lightened up with a creamy Greek yogurt pesto sauce for a delicious dinner everyone will love!


Ingredients

Scale
  • 500g (1 lb) chicken breasts, cubed
  • 1 red capsicum (bell pepper), chopped
  • 350g (12 oz) baby potatoes, cubed
  • 250g (9 oz) broccoli florets, chopped
  • ¼ cup pesto
  • 4 garlic cloves, minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup low-fat plain greek yogurt
  • 1 cup milk of choice
  • 3/4 cup grated cheddar cheese

Instructions

  1. Preheat the oven to 375ºF/ 190ºC and prepare a large casserole dish or French skillet.
  2. Cut the chicken into small, evenly sized cubes (about 0.5 to 1 inch). Cube the potatoes, dice the bell peppers, and cut the broccoli into florets.
  3. Add the chicken, veggies, yogurt, pesto, milk, salt, and pepper to the casserole dish. Stir everything together until well combined.
  4. Loosely cover the casserole with foil and bake for 40-50 minutes. Once the potatoes are tender and chicken is cooked through, sprinkle cheese evenly over the casserole and return it to the oven, uncovered, for 5-6 minutes to melt the cheese.
  5. Let the casserole set for about 5 minutes before serving. Enjoy while hot!

Notes

  • Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave.
  • Note: Freezing is not recommended, as the yogurt sauce may separate.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 440
  • Fat: 17.5g
  • Saturated Fat: 6.3g
  • Carbohydrates: 31.1g
  • Fiber: 4.7g
  • Protein: 46.1g