The Briny Lemon: Cheesy Chicken and Broccoli Casserole with Edamame

Simple, downhome comfort food never takes a backseat to fancier cooking—and it’s always a welcomed sight on the dinner table.

Creamy and cheesy, this dish is as satisfying as it is flavorful—and not as heavy as it may sound. Lean chicken breast, fresh broccoli, nutritious edamame, and fat-free milk add lighter, more healthful options to an otherwise classic, old-fashioned casserole.

Serves 4

Ingredients

olive oil for oiling dish, plus 2 tbsp
1/2 cup chopped white onion
2 garlic cloves, finely chopped
1 lb cooked chicken breast, shredded into bite-sized pieces
2-1/2 cups small broccoli florets
3/4 cup frozen, shelled edamame
sea salt
freshly ground black pepper
3 tbsp flour
1-1/2 cups fat-free milk
1 cup shredded mozzarella cheese
1/3 cup finely grated parmesan cheese

Vegetables and Garlic

Shredded Chicken

Shredded Mozzarella

Finely Shredded Parmesan

Preparation

Preheat the oven to 350° F and lightly oil an 11 X 7-inch baking dish.
Heat a large skillet over medium heat and add 2 tablespoons of oil. Add the onion and garlic and cook, stirring frequently, 3 minutes.
Add the cooked chicken, broccoli, and edamame and season with salt and pepper. Cook 3 minutes.
Sprinkle the chicken mixture with flour and cook 1 minute, stirring constantly.

Onion and Garlic Beginning to Cook

Chicken and Vegetables Added

Flour Added

Increase the heat to medium-high and slowly add the milk, stirring to incorporate. Bring to a simmer and cook, stirring often, until thickened, 3-4 minutes.
Remove from the heat and stir in 1/2 the shredded mozzarella. Pour the mixture into the oiled baking dish and scatter the remaining mozzarella and parmesan cheeses on top. Sprinkle with black pepper.