Broccoli Chicken Casserole

Diet.Chef's picture

Sep. 12, 2011


Canned chickpeas 6 Ounce , drained
Canned pimientos 1/2 Cup (8 tbs) , diced
Onion flakes 2 Teaspoon
Salt 1/4 Teaspoon
Garlic powder 1/4 Teaspoon
Pepper 1 Dash
Broccoli florets 3 1/2 Cup (56 tbs) , blanched
Low fat american cheese 2 Ounce
Low fat american cheese 2 Ounce , cut into strips
Margarine 2 Teaspoon
White bread slice 2 , toasted
Enriched white bread slice 2 , toasted and made into crumbs
Parmesan cheese 2 Teaspoon , grated



1) Preheat oven to temperature of 350 degrees.


2) Combine together the pimientos, chickpeas, salt, onion flakes, garlic powder and pepper in a bowl.

3) Use non-stick cooking spray to spray an oblong casserole of 1 or 1 1/2 –quarts.

4) In the casserole, arrange the broccoli and spread the chickpea mixture over the florets.

5) Top with the American cheese. Set aside.

6) Melt the margarine in a small skillet.

7) Add the breadcrumbs and stir till the crumbs absorb the melted margarine.

8) Take the skillet off the heat and add the Parmesan cheese. Toss to combine.

9) All over the American cheese, sprinkle the crumb mixture evenly.

10) Bake in preheated oven till the cheese has melted and the casserole is heated. This usually takes about 25 to 30 minutes.


11) Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 1117Calories from Fat 380

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 2981 mg124.21%

Total Carbohydrates 131 g43.7%

Dietary Fiber 12 g48%

Sugars 10 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet