Skinny Chicken & Broccoli Casserole

Skinny Chicken & Broccoli Casserole–an Instant Pot or slow cooker lightened-up chicken and broccoli casserole that is creamy, cheesy, and satisfying without being heavy.

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Skinny Chicken & Broccoli Casserole

I loved this skinny chicken and broccoli casserole because it felt indulgent without actually being heavy. The Greek yogurt gives it that creamy texture with a tanginess. I used chicken breast that has tons of protein to keep you full. With only a 1 minute pressure cook time this one comes together quickly. And yes, the chicken will cook in the 1 minute time because the chicken is cut into cubes and the pot takes some time to come to pressure which means the chicken is cooking the entire time. If you’re looking for a healthier twist on a weeknight meal, this one checks all the boxes!

Ingredients/Substitution Ideas

• Olive oil-or canola, vegetable, avocado
• Onion–yellow or white
• Canned sliced mushrooms–or 8 oz fresh sliced or chopped mushrooms
• Water
• Better than Bouillon chicken base
• Boneless skinless chicken breasts–or thighs
• Kosher salt
• Black pepper
• Garlic powder
• Paprika
• Frozen broccoli florets–or fresh broccoli
• Greek yogurt–I used Fage 2%
• Mayonnaise
• Cornstarch
• Shredded cheddar Monterey jack blend

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Add in the onion and sauté for 4 minutes. Add in the mushrooms.

Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Stir in the Better than Bouillon.

Slice chicken across the grain into ¾ inch slices. Then cut into cubes. Add the chicken into the pot. Sprinkle the chicken with salt, pepper, garlic powder and paprika.

Dump the broccoli into the pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the yogurt and mayonnaise. In a small bowl stir together the cornstarch with 2 Tbsp water until smooth.

Turn Instant Pot to sauté setting and stir in the cornstarch slurry. Once sauce is thickened turn off the Instant Pot.

Stir in the cheese. Season with extra salt, if needed. Serve and enjoy!

Notes/Tips

• Serve it over cauliflower rice or a scoop of quinoa to keep things light (I served it alone). A side salad or roasted veggies round it out perfectly.
• You can swap the frozen broccoli for fresh florets.
• Using Greek yogurt instead of cream or canned soup keeps this dish creamy while cutting calories and adding protein. If you don’t have Greek yogurt, sour cream works too.
• Feel free to use chicken thighs instead of breasts for extra tenderness.
• The Better than Bouillon adds a ton of flavor, but you could use a regular bouillon cube or chicken broth instead.
• If you want it extra cheesy stir in more shredded cheese at the end or sprinkle some on top before serving.
• If you’re wondering about the mushrooms, yes you can skip them, or swap in fresh mushrooms instead of canned.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with Greek yogurt are Instant Pot Starbucks Egg Bites and Instant Pot Gyro Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.