Chipolte Chicken and Broccoli Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 8.7 g
  • Cholesterol: 73.1 mg
  • Sodium: 911.8 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.6 g

View full nutritional breakdown of Chipolte Chicken and Broccoli Casserole calories by ingredient


Introduction

This casserole combines a creamy, spicy sauce with smoky grilled chicken, broccoli, cheese and a crunchy topping. My teenage son loves it and doesn't even realize he's eating broccoli. It's very quick and easy to make, especially if using leftover grilled chicken. This casserole combines a creamy, spicy sauce with smoky grilled chicken, broccoli, cheese and a crunchy topping. My teenage son loves it and doesn't even realize he's eating broccoli. It's very quick and easy to make, especially if using leftover grilled chicken.
Number of Servings: 6

Ingredients

    6 Chicken thighs, grilled
    10 oz package of Frozen Broccoli, cooked
    1 can 98% Fat Free Cream of Chicken soup
    3 tbsp Fat Free mayonaise
    1 Chipolte pepper in Adobo sauce, finely chopped
    1 cup Shredded Cheddar cheese
    1 cup dried Stuffing Mix

Directions

Heat oven to 375. Spray casserole dish with cooking spray. Grill chicken thighs until done, let cool and then cut into bite size pieces and place in casserole dish. Can substitute 3 large chicken breasts. Tip: When grilling chicken, cook extra and use leftovers to make casserole. Meanwhile heat broccoli in microwave for 5 minutes. Place in casserole dish over chicken. Mix soup, mayonaise, chipolte and pour over chicken and broccoli. Top with cheese, then stuffing mix. Bake for 20 minutes until hot and stuffing mix is beginning to brown.
Note: Chipolte peppers are very spicy so use with caution when cooking for small children.

Number of Servings: 6

Recipe submitted by SparkPeople user DEANNAJHALL.