Description
A creamy, cheesy casserole packed with tender chicken and broccoli, perfect for a quick weeknight meal while adhering to low carb and keto diets.
Ingredients
Main Ingredients
- 3 cups Cooked chicken, shredded or chopped (Use rotisserie, breast, or thighs.)
- 4 cups Broccoli florets (Fresh or 3 cups frozen, thawed and drained.)
- 8 ounces Cream cheese, softened (Use full-fat for best results.)
- 1/2 cup Mayonnaise (Use full-fat for best results.)
- 1 1/2 cups Shredded cheese, divided (Cheddar, mozzarella, or a mix.)
- 1/4 cup Heavy cream (For thinning the sauce.)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and pepper (To taste.)
- Optional toppings: cooked bacon bits or chopped green onions
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9×13 baking dish.
- Steam or microwave the broccoli until crisp-tender. Drain any excess water.
- Shred or chop the cooked chicken into bite-size pieces.
- In a bowl, blend softened cream cheese, mayo, heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper.
Assembly
- Fold the chicken and broccoli into the creamy sauce.
- Scatter 1 cup of shredded cheese through the mix.
- Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheese.
Baking
- Bake for 20 to 25 minutes, until bubbly and golden at the edges.
- Let the casserole rest for 5 minutes before serving.
Notes
Tip: If using frozen broccoli, ensure it is thoroughly thawed and drained. For different flavors, try adding green chiles or Italian herbs as variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food