Mom’s Chicken and Broccoli Casserole – lightened up just a bit

So I’ve been building recipes on Weight Watchers to track the points. And I am pretty sure I have shared this recipe on my old blog before, but I wanted to share it again for a few reasons:

1. I now know the weight watchers points

2. Mom used to make this for me as a celebration, and I had a minor celebration tonight, so I made it. 🙂  The minor celebration being that I received the highest grade in law school that I have ever received. And please don’t ask me what that was because that will totally ruin the celebration, lol.

So here we go, Mom’s Chicken and Broccoli Casserole


1 Chicken Breast

3 cups Broccoli florets

1 can 98% fat free cream of mushroom soup (I only use Campbell’s)

Cheddar cheese to the sharpness of your preference. I like it better as slices from a block of cheese because of how the casserole layers, but I’ve been told that shredded cheese is just fine

1.5 Slices whole wheat bread (you could use white bread if you are not concerned about weight loss or health or fiber… but the points do go up if you use white bread.)

a pat of butter

Cook the chicken how you please. (I heat a pan with a touch of olive oil, and cook the breast whole and then cut it into bite sized chunks. You can also pre-cut the chicken and then sautee it. The first method makes the chicken come out juicier but takes longer. The second method is quicker.)

While the chicken is cooking, steam or boil the broccoli florets until cooked, but still firm.

If you’re a super multi-tasker like me, while the chicken and broccoli are going, make toast to your preference. For this recipe, I like to do texas toast on the stove… so.. melt the pat of butter in a pan, and rub the bread around in the butter on both sides, and sizzles until toasty. Chop the bread into crouton-like bites.

Once the chicken and broccoli are done, get an 8×8 pan. Put the chicken in the bottom, then put the broccoli on top. Pour the cream of mushroom soup from the can into the pan on top of the broccoli and spread it around until the broccoli is covered. Slice thin slices of cheddar cheese and make a solid layer on top of the soup. Put the breadcrumbs on top.

Bake in the over on 350 until the cheese is nice and melty (10-15 minutes).

Voila!  Simple, delicious southern food.

1/4 of the recipe is 5 WW points.

1/2 of the recipe is 7 WW points.

You’ve got protein, dairy, healthy carbs, and veggies all in one easy meal! It only takes about 25 minutes total to prepare, and the last 10-15 you can be chilling watching tv while it bakes.

I highly recommend it!

Shout outs to my mom, who made this recipe for me all the time when I was a kid. 🙂 Although mom always used white bread and full fat cream of mushroom soup.

Maybe next week I will tackle mom’s chicken curry…. although I doubt it will turn out quite as good!

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