Mediterranean Broccoli Cheddar Chicken Casserole

by

📝 Description

This Mediterranean Broccoli Cheddar Chicken Casserole is a wholesome, one-pan comfort dish that beautifully blends creamy cheddar with the freshness of broccoli, lean chicken, and Mediterranean flavors. It’s layered with tender chicken, roasted vegetables, herbs, and gooey cheese – baked to golden perfection. Perfect for family dinners, meal prep, or potlucks, this casserole brings together indulgence and nutrition in every bite.

🥘 Ingredients for Mediterranean Broccoli Cheddar Chicken Casserole

  • 2 cups cooked chicken breast, shredded or cubed

  • 3 cups broccoli florets (lightly steamed)

  • 1 cup cooked quinoa or brown rice (optional, for added bulk)

  • 1 red bell pepper, chopped

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 1 cup plain Greek yogurt (or light sour cream)

  • 1 cup shredded cheddar cheese (plus ½ cup for topping)

  • ½ cup grated mozzarella cheese

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp paprika

  • Salt & black pepper to taste

  • Fresh parsley for garnish

🍳 Instructions

  1. Prep Oven: Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

  2. Cook Veggies: In a skillet, heat olive oil. Sauté onion, garlic, and bell pepper until softened. Add cherry tomatoes and cook until slightly blistered.

  3. Mix Base: In a large bowl, combine chicken, broccoli, sautéed vegetables, quinoa/rice (if using), Greek yogurt, cheddar, mozzarella, oregano, basil, paprika, salt, and pepper. Mix until well combined.

  4. Assemble: Transfer mixture to baking dish. Spread evenly and top with extra cheddar cheese.

  5. Bake: Place in oven and bake for 25–30 minutes, until cheese is melted, golden, and bubbly.

  6. Serve: Garnish with fresh parsley and serve warm.

📝 Notes

  • You can use rotisserie chicken for a quick shortcut.

  • Swap quinoa with couscous, bulgur, or pasta for variety.

  • Use reduced-fat cheese for a lighter version.

  • For extra Mediterranean flair, add olives or sun-dried tomatoes.

💡 Tips

  • Steam broccoli just slightly so it stays bright and doesn’t get mushy.

  • Allow casserole to rest for 5 minutes after baking for easier slicing.

  • Store leftovers in the fridge for up to 4 days or freeze for 2 months.

  • Add chili flakes if you like a little heat.

🍽 Servings

  • Makes 6 servings

  • Perfect as a main dish with a side salad or garlic bread.

🔍 Nutritional Info (per serving, approx.)

  • Calories: 310

  • Protein: 28g

  • Carbohydrates: 15g

  • Fat: 15g

  • Fiber: 3g

  • Calcium: 20% DV

🌟 Health Benefits

  • High protein: Supports muscle repair and keeps you full longer.

  • Broccoli & veggies: Provide antioxidants, vitamins C & K, and fiber.

  • Greek yogurt: Adds probiotics and creaminess without heavy cream.

  • Balanced meal: Combines lean protein, healthy fats, and whole grains.

❓ Q&A

Q: Can I make this casserole ahead of time?
A: Yes! Assemble it up to 24 hours ahead, cover, refrigerate, and bake when ready.

Q: Can I make it gluten-free?
A: Absolutely – just use quinoa or rice instead of pasta/couscous.

Q: What can I use instead of cheddar?
A: Feta, Parmesan, or a mozzarella-provolone mix works beautifully for a Mediterranean twist.

Q: Can I make this vegetarian?
A: Yes – simply omit the chicken and add extra chickpeas or white beans for protein.

Leave a Comment