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
- Preheat the oven to 375ºF/ 190ºC and prepare a large casserole dish or French skillet.
- 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.
- Add the chicken, veggies, yogurt, pesto, milk, salt, and pepper to the casserole dish. Stir everything together until well combined.
- 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.
- 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