Description
A cozy, filling, low-carb and gluten-free baked dish featuring chicken, broccoli, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 3 cups cooked chicken, chopped or shredded (Rotisserie chicken works well.)
- 4 cups fresh broccoli florets (Frozen broccoli can be used in a pinch.)
- 8 oz cream cheese (Must be softened.)
- 1 cup sour cream or plain Greek yogurt (Adds tang and creaminess.)
- 2 cups shredded cheddar cheese (Or a cheddar blend.)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth (Optional, to loosen the sauce.)
Instructions
Preparation
- Chop broccoli into small florets and blanch in boiling water for 2 minutes. Drain well.
- Use cooked chopped chicken or shredded thighs. Rotisserie chicken is recommended for ease.
Make the creamy sauce
- In a large bowl, mix softened cream cheese with sour cream (or Greek yogurt). Add garlic powder, onion powder, salt, and pepper.
- If the mixture is too thick, add a splash of chicken broth and stir until smooth.
Combine and assemble
- Add cooked chicken and drained broccoli to the sauce and mix until evenly coated.
- Transfer the mixture into a greased baking dish and top with shredded cheddar cheese.
Bake
- Bake in a preheated oven at 375°F for 20 to 25 minutes, until bubbling and cheese is melted and golden.
Notes
For extra flavor, ensure to drain broccoli well. Soften cream cheese before mixing to avoid lumps. Do not overbake to keep the chicken moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American