Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 284.2
  • Total Fat 7.3 g
  • Saturated Fat 2.6 g
  • Polyunsaturated Fat 1.8 g
  • Monounsaturated Fat 2.1 g
  • Cholesterol 81.2 mg
  • Sodium 745.6 mg
  • Potassium 1,194.4 mg
  • Total Carbohydrate 15.8 g
  • Dietary Fiber 3.1 g
  • Sugars 3.8 g
  • Protein 36.8 g
  • Vitamin A 18.0 %
  • Vitamin B-12 9.5 %
  • Vitamin B-6 38.2 %
  • Vitamin C 83.1 %
  • Vitamin D 0.0 %
  • Vitamin E 6.8 %
  • Calcium 25.9 %
  • Copper 3.9 %
  • Folate 18.6 %
  • Iron 8.0 %
  • Magnesium 12.0 %
  • Manganese 10.3 %
  • Niacin 65.1 %
  • Pantothenic Acid 11.5 %
  • Phosphorus 40.0 %
  • Riboflavin 14.5 %
  • Selenium 36.7 %
  • Thiamin 8.9 %
  • Zinc 11.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken and Broccoli Casserole

View the full Chicken and Broccoli Casserole Recipe & Instructions
Submitted by: LYZ219

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken and Broccoli Casserole

137 calories of Chicken Breast (cooked), no skin, roasted, (4 ounces)

70 calories of Soup - Campbell's Cream of Mushroom (50% Less Sodium), (0.50 cup)

49 calories of Cheddar or Colby Cheese, Low Fat, (0.25 cup, shredded)

21 calories of Broccoli, frozen, (0.25 package (10 oz))

8 calories of Kraft Mayo Fat Free Mayonnaise Salad Dressing (16g), (0.75 tbsp)

Nutrition & Calorie Comments  

We had this tonight and it was very good. I substituted no fat sour cream for the mayo which I didn't have and I roasted the chicken rather than boil. I felt it was just a little bland and will use some spices next time. We had this with brown rice with some peas & carrots for some extra veggies. Submitted by:

report inappropriate
I love this recipe! I measured out my proteins and veggies into small baking dishes then divided the cheese. Cooking for time recommended. Submitted by:

report inappropriate
Too salty, not much flavour Submitted by:

report inappropriate
This recipe was just okay. I broiled the chicken after sprinkling with salt and pepper (because boiling chicken is generally not very appetizing). Everything else I followed as instructed. It wasn't bad but it definitely lacked flavor, and this is 2 servings for adults. Submitted by:

report inappropriate
This recipe is easy and no carbs. My whole family loved it. Submitted by:

report inappropriate
My very picky 14 year old son went back for seconds. That speaks for itself. I used fresh brocoli, swapped the cream of mushroom for low fat cream of celery, swapped fat free sour cream for the mayo, and added half a cup of lowfat cottage cheese. Submitted by:

report inappropriate
Good recipe but sodium content is too high. Rather than use a canned soup product I chose to make a basic white sauce without any salt and seasoned to taste with pepper, onion, garlic, etc. Also allows you to add fresh mushrooms or leave them out and add other veggies as well if you choose!
Submitted by:

report inappropriate
Great weeknight supper! I cut chicken and fresh broccoli florets into bite size pieces (about 1") and put them in a pot with 1 c water - covered the pot to steam meat and veggies. Also added 1/2 TBS low sodium (lite) soy sauce to soup, mayo and cheese. Delish!! Submitted by:

report inappropriate
An excellent meal for all the family. I had plenty of good compliments about this dinner.
It was good to find a chicken dinner that has lots of protein and is low in fats.
Submitted by:

report inappropriate
Yes! This is FABULOUS. I also made with low-sodium cream of chicken soup. FAB! Submitted by:

report inappropriate
Stir-fried the chicken with a little pink left so it wouldn't overcook in the oven. Used cream of chicken instead (we HATE mushrooms). No fat-free mayonnaise until next grocery shop; used 2 tbsp. regular mayonnaise instead. Used broccoli & cauliflower. Very easy to make. Came out good. Submitted by:

report inappropriate
Used fat free cheese and low fat mayo and regular cream of chicken soup because that is what I had on hand. Used left over chicken from last nights dinner, I did mix one bag about 2 cups cheese into the mix that way the cheese was through out . My husband loved it. Great recipe thank you Submitted by:

report inappropriate
I am going to make this dish tomorrow in my PC cranberry med stoneware. Instead of using the cream of mushroom I decided to make my own (soup) by using 2/3 cup of low sodium/fat free chicken broth and 2 medium size portabella mushrooms chopped and added to jar then placed in fridge until next day Submitted by:

report inappropriate
I've made something very similar to this for years, but I make a sauce of the soup, low fat sour cream and ICBINB--I layer sauce, broccoli and chicken (I can my own chicken) and top it with a light layer of panko crumbs that I sauteed with a little ICBINB. Love the tang from the sour cream. Submitted by:

report inappropriate
This was ok, the flavor is good but it's a little too salty for my taste. I think I'd thin the soup down and double the veggies and chicken to add moisture for topping rice, quinoa or couscous. The hubby and I will probably modify it next time we make it but we will make it again. Submitted by:

report inappropriate
This recipe is a newer rendition of the old classic "Chicken Divan" made many many times in my family, and full of fat, of course! Two very lo-cal additions I am suggesting here: a Tbsp of lemon juice, and about a tsp. of curry powder. That's how my mom made it. YUM! Submitted by:

report inappropriate