Much Lighter Chicken Casserole

This lighter take on chicken casserole swaps out the usual heavy cream and full-fat mayo for skim milk, defatted chicken broth, and calorie-reduced mayonnaise. You still get that creamy, bubbly casserole experience, but the sauce stays lighter on your plate.

The base starts as a proper roux with margarine and flour, then gets whisked with broth and milk until it thickens into a smooth sauce. A squeeze of fresh lemon juice cuts through the richness and keeps the whole thing from tasting flat, which is a common problem with lightened-up casseroles.

Toasted almonds on top add the crunch that every good casserole needs. That contrast between the crispy nut topping and the creamy rice and chicken underneath is what keeps you coming back for another scoop.

Pro Tips

• Use leftover roasted or poached chicken. It’s already cooked, so you just need it warmed through during baking.
• Whisk the sauce constantly when adding the milk and broth. Lumps form fast, and a wire whisk is your best friend here.
• The casserole should be hot and bubbly all the way through, not just on the edges. If the center is still cool after 50 minutes, give it another 10.
• Toast the almonds separately and add them in the last 15 minutes of baking to prevent burning.

Variations

• Broccoli chicken casserole: Fold in steamed broccoli florets for extra vegetables and color.
• Wild rice version: Swap white rice for cooked wild rice for a nuttier flavor and chewier texture.
• Crunchy breadcrumb top: Replace almonds with panko breadcrumbs tossed in a little melted margarine.