This one is rich, creamy, cheesy-looking, and packed with tender chicken and broccoli, with fluffy golden biscuit pieces baked right on top — just like the photo. It gives total comfort-food vibes, but this version keeps the Points much lower. 😍
Ingredients
For the creamy filling:
- 2 cups cooked chicken breast, diced — 0 Points
- 3 cups broccoli florets, lightly steamed — 0 Points
- ½ cup finely diced carrots — 0 Points
- ¼ cup finely diced onion — 0 Points
- 1 cup fat-free plain Greek yogurt — 0 Points
- 1 cup unsweetened almond milk — 1 Point
- 2 tbsp cornstarch — 2 Points
- ½ cup reduced-fat shredded cheddar — 4 Points
- 2 light Laughing Cow wedges — 2 Points
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried parsley
- Salt and black pepper, to taste
For the biscuit topping:
- 1 cup self-rising flour — 11 Points
- 1 cup fat-free plain Greek yogurt — 0 Points
- ½ tsp garlic powder
- 1 tbsp reduced-fat shredded cheddar for topping — 1 Point
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a medium casserole dish.
- In a large bowl, combine the chicken, broccoli, carrots, and onion.
- In a separate bowl, whisk together the Greek yogurt, almond milk, cornstarch, cheddar, Laughing Cow wedges, garlic powder, onion powder, parsley, salt, and pepper until smooth.
- Pour that creamy mixture over the chicken and veggies and stir well.
- Spread into the prepared baking dish.
- For the biscuit topping, mix the self-rising flour, Greek yogurt, and garlic powder until a soft dough forms.
- Scoop small rustic biscuit mounds over the top of the casserole, leaving a little space between them so the creamy filling still shows through like in the photo.
- Sprinkle the tops with the extra tablespoon of cheddar.
- Bake for 28–35 minutes, until bubbling around the edges and the biscuit tops are golden.
- Let it rest for 5–10 minutes before serving so the sauce thickens up nicely.
⭐ WW Points
Makes: 6 hearty servings
Whole casserole: approximately 20 Points
1 serving: approximately 3 Points