This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.

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  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

  • Place broccoli in the prepared casserole dish.

  • Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.

  • Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.

  • Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.

  • Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.

  • Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.

  • Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.

Nutrition Facts

371 calories; 16.9 g total fat; 104 mg cholesterol; 466 mg sodium. 20.8 g carbohydrates; 34.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2015
This was delicious. I used oil for the roux and cut back on that a bit.. an used a jalapeno pepper because I am a wimp. Tios doesn't make much sauce so if you like it saucy... make more. For me it was fine..a very light coating of sauce that is pretty much absorbed into the broccoli. Next time I will use panko crumbs on top.. was out this time Read More
(1)

Most helpful critical review

Rating: 2 stars
08/03/2015
Spicy Chicken Broccoli Casserole w/ Fresh Arugula Haiku: "This was WAY more prep and the end result was odd. And not enough sauce." I didn't deviate from the ingredient list or instructions other than using a small can of organic Costco mushrooms rather than the fresh that I didn't (but wish I had) have on-hand. That little swap saved me a bit of time but wow the prep chopping and hands-on time for this recipe was much more than the 20 min. listed. My husband and I agreed that it was a very peculiar "casserole" that needed... not sure; time in the oven? Mixed w/ rice or quinoa? But no question about it it needed more sauce. (Very dry!) It was an unusual combination of veggies and the arugula that we love seemed like a garnish. Other than the kick from the two types of peppers there wasn't a whole lot of taste so coupled w/ the effort I'd have to change way too much in order to make this again. Read More
(1)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/26/2015
This was delicious. I used oil for the roux and cut back on that a bit.. an used a jalapeno pepper because I am a wimp. Tios doesn't make much sauce so if you like it saucy... make more. For me it was fine..a very light coating of sauce that is pretty much absorbed into the broccoli. Next time I will use panko crumbs on top.. was out this time Read More
(1)
Rating: 4 stars
11/28/2012
I created this meal the other day and I really enjoyed the outcome. The recipe does take about an hour or so all together but the end result was a tasty dish. The only thing I think I'd do diffent when I make this again is I'm goign to make more sauce. For some reason when I followed the recipe I didn't get enought sauce. I'm sure I did something incorrectly but it was a great meal. Read More
(1)
Rating: 5 stars
02/26/2015
This was delicious. I used oil for the roux and cut back on that a bit.. an used a jalapeno pepper because I am a wimp. Tios doesn't make much sauce so if you like it saucy... make more. For me it was fine..a very light coating of sauce that is pretty much absorbed into the broccoli. Next time I will use panko crumbs on top.. was out this time Read More
(1)
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Rating: 2 stars
08/03/2015
Spicy Chicken Broccoli Casserole w/ Fresh Arugula Haiku: "This was WAY more prep and the end result was odd. And not enough sauce." I didn't deviate from the ingredient list or instructions other than using a small can of organic Costco mushrooms rather than the fresh that I didn't (but wish I had) have on-hand. That little swap saved me a bit of time but wow the prep chopping and hands-on time for this recipe was much more than the 20 min. listed. My husband and I agreed that it was a very peculiar "casserole" that needed... not sure; time in the oven? Mixed w/ rice or quinoa? But no question about it it needed more sauce. (Very dry!) It was an unusual combination of veggies and the arugula that we love seemed like a garnish. Other than the kick from the two types of peppers there wasn't a whole lot of taste so coupled w/ the effort I'd have to change way too much in order to make this again. Read More
(1)
Rating: 3 stars
11/20/2013
This turned out ok but nothing I would make again Read More
Rating: 3 stars
07/23/2018
It tasted OK but this was FAR too much work for something to come out just OK. I'm sure this was result of my novice cooking skills but be aware this one takes a bit of time if you're not a seasoned pro in the kitchen. Read More
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