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My favorite soup is creamy broccoli-cheddar. I used to LOVE a bowl from Panera!
Does Panera still serve those bread bowls?!? Talk about a giant carb coma! Broccoli cheddar soup served inside a bread bowl will set you back almost 1,000 calories! And then, some jokers actually order French bread as their side!
Honesty, it still sounds like creamy, cheesy perfection on a cold, rainy day! But, with my version you will still be enjoying all of the same feels, but in a family-friendly casserole. Plus, it's made even healthier with a homemade cream sauce and added chicken for protein!
So, how did I make a lush and creamy cheese sauce without using any cream?!? Now, that's a fun magic trick!
This homemade sauce is a great replacement for canned cream soups. It only takes 5 minutes to make and you get to control and quality and quantity of each ingredient! And, who wants to eat soy protein concentrate and MSG, anyway?!? (found in Campbell's soup)
Make ahead the night before and simply pop into the oven the next day for an easy and comforting weeknight meal! This casserole pairs well with rice or cauliflower rice.
With just a few ingredients and 5 minutes, you can make a replacement for condensed soup. No need to eat inflammatory vegetable oils, soy protein concentrate, and MSG or spend $5 for an organic version. Plus, many are not gluten free. And since you'll be making this creamy sauce right in a screaming hot skillet, it doesn't really take any extra time at all!
4 Tbsp. butter
5 Tbsp. flour
2 c. broth and/or milk
Heat a skillet with the butter. Once melted, whisk in the flour. Then, allow to cook for 1-2 minutes, otherwise sauce will taste like flour. Next, whisk in the broth/milk. Bring mixture to a boil and allow to cook and thicken for 3-5 minutes. If desired, add cheese or other flavorings.
Store leftover casserole in the fridge for 3-4 days. Always store in an airtight container. I recommend Pyrex containers to avoid reheating leftovers in plastic containers. This casserole can also be frozen for up to 3 months.
Yes! I prefer fresh, but frozen broccoli will also work. First, make sure to defrost and pat dry. Otherwise, you will have a lot of extra liquid in the casserole. You could also sauté the frozen broccoli for a few minutes in a hot skillet before adding to the dish.
Absolutely! Wrap well and store in the freezer for up to 3 months. When you're ready to enjoy, simply thaw in the fridge overnight. Then, bake the next day.
For a healthy and comforting classic loaded with veggies, this chicken and broccoli casserole will warm you up from the inside-out.
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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