Low-Fat Chicken Vegetable Casserole Recipe

This Low Fat Chicken Vegetable Casserole is the ultimate clean comfort food—loaded with lean chicken, vibrant veggies, and a creamy, herb-kissed sauce that won’t weigh you down. With only 4 grams of fat per serving, it’s a nutritious, high-protein, low-calorie meal that’s as satisfying as it is simple. Whether you’re focused on healthy eating or just want a hearty dinner that feels good, this casserole checks every box.

About This Recipe

Every bite is a cozy blend of tender chicken, soft but still vibrant vegetables, and a smooth, savory sauce that brings it all together. There’s just enough melted cheese on top to make it feel indulgent, but not heavy. The texture is creamy and comforting, while the veggies bring a welcome lightness and crunch.

It’s a practical dinner solution that’s great for batch cooking, meal prep, or sneaking extra veggies into your week. Toss everything in a baking dish, pop it in the oven, and you’ve got a balanced, low-fat dinner with very little effort.

Why This Recipe Belongs in Your Diet

This casserole uses a base of nonfat Greek yogurt and reduced-fat cream of chicken soup to replace high-fat cream sauces. Combined with lean chicken breast and fiber-rich veggies like broccoli, carrots, and bell pepper, it keeps you full, fuels your body, and supports weight management—all without sacrificing flavor.

What You’ll Need (Ingredients)

We’re bringing together lean protein, colorful vegetables, and a light creamy sauce for a dish that’s both healthy and hearty.

• Cooked Chicken Breast (2 cups, chopped): Stick with skinless breast for lean, high-quality protein.
• Broccoli Florets (2 cups): Adds fiber, crunch, and green goodness.
• Carrot Slices (1 cup): A touch of natural sweetness and color.
• Red Bell Pepper (1 cup, chopped): Adds crunch and a bright, slightly sweet flavor.
• Reduced-Fat Cream of Chicken Soup (1 can, 10.5 oz): Makes the creamy base without all the fat.
• Plain Nonfat Greek Yogurt (¾ cup): Adds creaminess and a tangy lift with zero fat.
• Garlic Powder (1 teaspoon): Boosts the savory depth.
• Dried Thyme (½ teaspoon): Pairs beautifully with chicken and vegetables.
• Salt (½ teaspoon): Balances the dish.
• Black Pepper (¼ teaspoon): Adds warmth and subtle heat.
• Reduced-Fat Shredded Cheddar Cheese (½ cup): A little cheesy finish without overdoing the fat.
• Olive Oil Spray (a light mist): Helps brown the top without extra oil.

How to Make Low Fat Chicken Vegetable Casserole

1. Preheat oven to 375°F and spray a 9×13-inch baking dish with olive oil spray.
2. Steam the vegetables (broccoli, carrots, bell pepper) for about 3–4 minutes until just tender. Drain well.
3. In a large bowl, mix the soup, Greek yogurt, garlic powder, thyme, salt, and pepper.
4. Stir in the chicken and vegetables until everything is coated evenly.
5. Transfer mixture to the baking dish and spread it into an even layer.
6. Top with shredded cheese and lightly mist with olive oil spray.
7. Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden top.
8. Let it sit for 5 minutes before serving.

Recipe Tips and Variations

• Add cauliflower or zucchini for even more veggies.
• Use a sprinkle of whole wheat breadcrumbs on top for crunch.
• Try fresh parsley or chives as a garnish for color and flavor.
• Spice it up with a dash of hot sauce or smoked paprika.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole also freezes well for up to 2 months. Reheat in the microwave or oven until warmed through.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 255 kcal
• Fat: 4 g
• Carbohydrates: 16 g
• Protein: 28 g
• Sodium: 460 mg