I love a good hearty casserole dish, especially during the cold winter months. This chicken and broccoli casserole is a cheesy simple dish the whole family can enjoy. It has basic ingredients and comes together easily with a little prep time.

This recipes makes 6 – 1.5 cup servings at at 8 WW points per serving (5SP on the purple program, 7SP on the blue program and 9SP on the green program).

I hope you enjoy it. And if you’re a casserole lover like myself, you may enjoy these 24 Easy Weight Watchers Casseroles, which includes all of my best casseroles.

And for more variety check out these roundups of some of my favorite casseroles I’ve come across over the years.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Why You Should Try This Chicken And Broccoli Casserole

This chicken and broccoli casserole offers a great source of protein all the while being a relatively simple recipe to make. The sharpness of the cheddar cheese paired with the savory chicken and green broccoli make this a dish that is both comforting and filling.

This is no simple chicken casserole, it’s a full meal that hits on everything you can ask for.

Another reason to try this dish is that it is easy to re-heat if you have leftovers. You can simply cover the baking dish with plastic wrap and store in the fridge or freezer for a later date. All you need to do is reheat is pop it into a microwave (thawed if from the freezer) and you are good to go!

Recipe Overview

Prep Time: 30 mins

Cook Time:

Total Time: 1 hr

Ingredients

  • 1.5 lb bag mini potatoes
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt &  black pepper
  • Dash of paprika
  • 2 Tbsp light butter
  • 2 garlic cloves diced
  • 1/4 cup all purpose flour
  • 1.5 cups milk *I used 1%
  • Pinch of cayenne pepper
  • 1 cup reduced fat shredded cheese * I used a 3 cheese blend
  • 3 Tbsp grated parmesan cheese
  • 16 oz cooked cubed chicken breasts
  • 3 cups fresh broccoli florets *frozen broccoli should work as well

Instructions

  1. Preheat oven to 450F, cut the mini potatoes in half, toss with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
  2. Spread potatoes on a baking sheet, I lined with some parchment paper and bake on the medium-high heat (450f) for 30 minutes. 
  3. If you have not cooked the chicken yet you can do so at the same time, although not at that temperature in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
  4. Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste.. slowly whisk in the milk until it has all blended with the paste.
  5. Cook over medium-low heat, it will start to thicken..add in 1 cup of shredded cheese and 2 Tbsp parmesan cheese *leave 1 Tbsp aside for topping. Stirsauce for 3-5 minutes untill all cheese has melted. Turn stovetop off and then add in the chicken and broccoli, gently stir then add in the potatoes and stir again.
  6. Transfer  the mixture to a 9×13 sprayed casserole dish. Sprinkle remaining 1 Tbsp parmesan cheese on top and bake in the oven for 30 minutes, check the potatoes are cooked through, some ovens vary and may require a few extra minutes for the potatoes. The key is tenderness with the potatoes so make sure they are fork tender.
  7. Makes 6 servings, 9-9.5oz per serving *approx 1.5 cups
  8. Store any leftovers in the fridge and this dish will freeze well.

WW Points

  • 1.5 lb bag mini potatoes – 12 points
  • 2 tsp olive oil – 3 points
  • 2 Tbsp light butter – 8 points
  • 1/4 cup all purpose flour – 3 points
  • 1.5 cups milk *I used 1% – 5 points
  • 1 cup reduced fat shredded cheese – 13 points
  • 3 Tbsp grated parmesan cheese – 3 points
  • Servings: 6
  • Total points per serving: 8 points

Variations and Substitutions

  • Use sharp cheddar cheese for a more savory flavor. Chicken broccoli casserole goes well with sharper cheeses due to the savoriness and creaminess within the dish, so the sharper the better!
  • If you want more of a crust, you can use crackers or bread crumbs sprinkled on top. Ritz crackers are a favorite for this casserole, as they are buttery and add a great crunch once baked. Sprinkle some italian seasoning on top of the crust before baking to get an italian herb flavor on the dish. You can even mix italian seasoning, crushed crackers and cheddar cheese in a bowl and sprinkle on top for a truly delicious crust.
  • Garnish this casserole with chopped parsley for a fresh taste and great color when you eat it. 
  • Take out half of a cup of milk and add in half of a cup of chicken broth for an even deeper chicken flavor. 
  • Sub in a can of cream of mushroom soup for the milk if you want a thicker casserole with the umami flavor of mushrooms. This will offer more depth to the casserole and the mushrooms pair well with the chicken.
  • If you are using cooked chicken, rotisserie chicken is the way to go. The seasoning from the whole cooked chicken is delicious once mixed in with the casserole. Simply pull the chicken and dice it.

Tips And Tricks for Making Chicken And Broccoli Casserole

  • If you want some more crust on the casserole, feel free to bake it in a cast iron skillet. A large skillet will be big enough to hold the casserole, and as it bakes the cheese will caramelize on the sides and leave you with a very tasty end recipe. 
  • When mixing the casserole, be sure to be gentle. You just want to mix in the chicken thoroughly, while leaving large chunks after so that you can enjoy them when you eat. Do not shred down the chicken too much.
  • Be sure to check the potatoes throughout the cooking process. You want them to be tender but not too mushy. Cooking your chicken beforehand will help with being able to just focus on the cook of the potatoes.
4.50 from 14 votes

Cheesy chicken broccoli & potato bake

By: Drizzle
Servings: 6
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Chicken Broccoli Casserole in white dish
This chicken and broccoli casserole is a cheesy simple dish the whole family can enjoy. It's 8 WW points per serving (5-9PP, 5SP purple, 7SP blue, 9SP green)

Ingredients 

  • 1.5 lb bag mini potatoes
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper
  • Dash of paprika
  • 2 Tbsp light butter
  • 2 garlic cloves, diced
  • 1/4 cup flour
  • 1.5 cups milk *I used 1%
  • Pinch of cayenne pepper
  • 1 cup reduced fat shredded cheese * I used a 3 cheese blend
  • 3 Tbsp grated parmesan cheese
  • 16 oz cooked cubed chicken
  • 3 cups fresh broccoli *frozen should work as well

Instructions 

  • Preheat oven to 450F, cut the mini potatoes in half, toss with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
  • Spread potatoes on a baking sheet, I lined with some parchment paper and bake for 30 minutes.
  • If you have not cooked the chicken yet you can do so at the same time, although not at that temperture in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
  • Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste.. slowly whisk in the milk until it has all blended with the paste.
  • Cook over medium-low heat, it will start to thicken..add in 1 cup of shredded cheese and 2 Tbsp parmesan cheese *leave 1 Tbsp aside for topping. Stir sauce for 3-5 minutes untill all cheese has melted. Turn stovetop off and then add in the chicken and broccoli, gently stir then add in the potatoes and stir again.
  • Transfer to a 9×13 sprayed casserole dish. Sprinkle remaining 1 Tbsp parmesan cheese on top and bake in the oven for 30 minutes, check the potatoes are cooked through, some ovens vary and may require a few extra minutes for the potatoes.
  • Makes 6 servings, 9-9.5oz per serving *approx 1.5 cups
  • Store any leftovers in the fridge and this dish will freeze well.

Notes

8 WW points per serving on current plan, per WW recipe builder
Personal Points- 5-9 depending on your 0PP foods 
Smart Points Blue- 7 using WW recipe builder
Smart Points Green- 9 using WW recipe builder
Smart Points Purple- 5 using the WW recipe builder
Points Plus- 8 using PP calculator
Nutritional info per serving… Calories 342…Fat 12.8g..Sat fat 5.7g…Carbs 28.5g…Sugar 5.2g..Fiber 2.8g…Protein 27.1g using My Fitness Pal *Note includes all ingredients even any zero point foods

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

  1. Love this! Trying to make this now as we speak. I think I needed to add more chicken and potatoes. I also shouldn’t have had the potatoes cook so long because I didn’t know how long you left them in the oven. Hopefully this turns out well on my end ?

    1. Hi Lauren, recipe states the potatoes are cooked in the oven for 30 minutes, I did give the measurements for the exact amount of chicken and potatoes I used.. hopefully you enjoyed it 🙂

  2. This was really good! But I’m on blue, made it using the ingredients listed and it calculated as 9 points a serving not 7.

    1. Hi Jennifer, I can only go based of my WW app and the products I used, maybe you used a different cheese?? It is hard to say and we have to remember that products vary depending what we buy and where we live, but here is a breakdown of my points taken right out of my recipe builder in my WW app for blue.. butter 7SP, olive oil 3SP, milk 5SP, reduced-fat cheese 9SP, parmesan cheese 3SP, mini potatoes 13SP, flour 3SP.. any other ingredients are zero foods ..

  3. I don’t know that I’ve ever commented, but I have to say, I’ve made SO MANY of your recipes over the year. I usually never modify them, unless the ingredients are a little different, and they are always very yummy! Just had to chime in and say thanks for what you do!

    1. Hi Crystal, thank you so much for your kind words 🙂 I am so happy to hear you are enjoying the recipes

  4. Thanks so much for your you’re wonderful recipes. You said this freezes well…should I freeze it before the final baking or after? If after, how would you best reheat it?

  5. Let me thank you first for your posts. I just recently found your site and I’m really looking forward to trying the different recipes. I made Lifetime last October and now I’m striving to maintain! I wanted to ask — I notice in some of your recipes that I’ve looked at and want to try, you use 1% milk. Would unsweetened almond milk substitute okay, do you think? Thanks for your time!

    1. Hi Linda, congrats on lifetime that is fantastic! Yes you can sub almond milk, I use cashew milk in some of my recipes as well since I am dairy sensitive 🙂 I hope you enjoy all the recipes

    1. So glad you enjoyed it 🙂 that is one of the reasons I only tried out team purple for a month, too many potatoes haha

  6. Made this tonight. Has a few steps but pretty easy and is really tasty! I added a little more of the three main ingredients so just made a bit more of the sauce. Will make again!

    1. One thing I should note, the broccoli is al dente so if you like veggies more well done you may want to par boil them.

  7. I just realized I don’t have butter. Has anyone ever used coconut oil or olive oil for a substitute in this for the butter?

    1. Hi Fran, sorry for the late reply.. I imagine in the future if you need to replace it with the oil it will work ok ..hope you enjoyed it 🙂

    1. Hi, sorry just a miss type.. it is with all the other seasonings on the potatoes, I just updated it thanks 🙂

  8. I’ve made this twice now for my family. It came out AMAZING both times. My picky husband even had seconds (& thirds!). Great recipe!!