We’ve had some funky weather in southern Wisconsin lately. 

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2 Points Per Serving for WW Personal Points™ Plan

*** For the most accurate point count, put this recipe in your W.W. app recipe builder. WW Personal Points™ is personal to every person, so your points may vary. ***

2 Points Per Serving for Purple Plan 

3 Points Per Serving for Blue Plan

4 Points Per Serving for Green Plan

We’ve been able to spend just enough time outside for us to get a taste of spring, only to be dumped on with 5 inches of snow the next day. 

It’s so strange how it can be spring one minute and feel like you’ve been teleported back to Winter within 24 hours. 

My food cravings change with the weather too. 

When it’s warm and sunny, I’m craving fresh fruits and vegetables. 

When it turns back to winter, I’m immediately craving a hot meal. 

My son was sick Easter weekend, and we were stuck inside for most of the weekend. 

We did get to visit family on Easter Sunday, but we had to miss a bunch of fun family activities we had planned leading up to it. 

So, what do I do when I’m stuck inside with a sick toddler on a beautiful day?

I make a new recipe with ingredients I have on hand. 

(I like to take full advantage of the light from my sun porch on these days for food pictures).

The thing about not being able to leave the house is having to cook with what you have on hand. 

I always try to keep staples in my home for this very reason. 

Where we live, you never know when you’re going to have to stay home, due to weather or other, so that way we’re always prepared. 

This WW Chicken Broccoli Bake is so very simple to make but tastes delicious. 

It’s a quick meal to put together and you can have it ready for the table within one hour. 

First you start off by gathering all of your ingredients.

I used unsweetened plain almond milk in this WW Chicken Broccoli Bake because it brought the points down. 

I started cooking with almond milk while I was following the Arbonne 30 Days to Healthy Living Program. 

Read my results here.

I don’t notice a difference in the taste of the recipes and it’s better for you, with almost twice the calcium of milk and less cholesterol. 

I get the shredded fat free mozzarella at Walmart, in case you have trouble finding it. 

I love this recipe because it’s low in points, and it has potatoes in it!

Who doesn’t love some potatoes!

After you’ve gathered your ingredients, you want to cook the broccoli until it turns nice a green and has a bit of bite to it. 

What I do is chop and wash the broccoli, then place it in a pot of water. 

I bring it to a boil, let it boil for about a minute, then turn the heat off, place a lid on top and let it steam/continue to cook for about 2-3 minutes. 

You then want to drain it and set it aside to add later.

Next, you want to melt 1 tablespoon of butter in a sauce pan on medium heat. 

I like using light butter with Canola oil because it’s less points but still tastes like butter to me. 

After the butter has melted, you add the flour and the salt. 

Mix together until it’s incorporated well. 

You then add in the milk, stirring on medium high heat until it turns bubbly. 

When it starts to bubble, add the reduced fat cheddar and stir until its all melted into the mixture. 

Next, you stir in the hash brown potatoes. 

Mix the ingredients until blended well and then heat it through. 

I turn the heat up to high and just keep an eye on it until it’s all warmed through. 

Place half of the mixture in a 9×9 brownie pan, coated with non-stick spray.

Spread it evenly around, and then add the broccoli to the top. 

Add the chicken on top of the broccoli, then top with the rest of the mixture. 

Top mixture with mozzarella cheese. 

In a small bowl, mix the bread crumbs with 1/2 tablespoon butter and sprinkle over the top. 

It takes about 30-40 minutes for this Chicken Broccoli Bake to cook. 

Cut it into 6 servings and enjoy!

WW Chicken Broccoli Bake

Ingredients:

1 1/2 Tablespoons Light Butter with Canola Oil 

1 Tablespoon white flour

1/2 Teaspoon salt

1 Cup Unsweetened Plain Almond Milk

1/3 Fat Free Shredded Cheddar Cheese

1 3/4 Cups Frozen Shredded Hash Brown Potatoes

1 Cup Broccoli

1/4 Cup of this ingredient

1/2 Cup Shredded Fat Free Mozzarella Cheese

2 Boneless, Skinless chicken breasts, cooked and chopped

***Important – I like this recipe without seasonings, I feel it brings out the cheese flavor. Feel free to add some garlic powder, onion powder, minced garlic, season salt, etc. to make it more flavorful. These seasonings should not affect the points count.*** 

Directions:

Preheat oven to 350 degrees. 

Spray 9×9 brownie pan with non stick cooking spray. Set aside. 

Place broccoli in a pot of water and bring to a boil. Reduce to simmer for 2-3 minutes. Drain and set aside.

In a sauce pan, melt 1 tablespoon of butter. 

Once melted, add salt and flour. Mix well with whisk.

Add milk and bring to a boil. 

Reduce heat to simmer and add cheddar cheese. Mix well with whisk until melted in. 

Add hash brown potatoes and mix well with mixture. Heat through. 

Place half of this mixture into the bottom of baking dish. Spread evenly in dish. 

Top with the broccoli, then top the broccoli with the chicken. 

Top the broccoli chicken mixture with the rest of the melted cheese mixture. 

Place fat free mozzarella on top. 

Melt 1/2 Tablespoon light butter and mix with the breadcrumbs. 

Sprinkle breadcrumbs over the top of the 4 Point Chicken Broccoli Bake.

Bake for 30-40 minutes or until hot and bubbly and browned to your liking. 

WW Points 

This recipe makes 6 servings. Cut the 4 Point Chicken Broccoli Bake into 6 even squares. 

Each square is a serving. Points are as follows, per plan:

WW Personal Points™ = 2 points per serving

*** For the most accurate point count, put this recipe in your W.W. app recipe builder. WW Personal Points™ is personal to every person, so your points may vary. ***

2 Points Per Serving for Purple Plan

3 Points Per Serving for Blue Plan

4 Points Per Serving for Green Plan

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