Spicy Chicken Broccoli Casserole with Fresh Arugula

Spicy Chicken Broccoli Casserole with Fresh Arugula

Made  times
Tonya Meade 1

"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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1 h 20 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  3. Place broccoli in the prepared casserole dish.
  4. 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.
  5. 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.
  6. Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
  7. 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.
  8. 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.
  9. Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.



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 oth...

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 ...

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 di...

This turned out ok, but nothing I would make again

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