One of the various joys of keto… CHEESE! And, this chicken broccoli casserole is full of it.
Oh, this casserole! It’s on my various list of keto dinner ideas that the entire family loves, mostly on cold winter evenings. For anybody who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to support balance the rich, creaminess of the dish.
KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE
yield: 10 SERVINGS
prep time: 35 MINUTES
cook time: 1 HOUR 25 MINUTES
total time: 2 HOURS
For anybody who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich and creaminess of the dish.
- 4 boneless, skinless chicken breasts (about 3 lbs)
- 3 medium heads broccoli, cut into 1″ to 1 1/2″ florets (approx. 9 cups of raw, cut broccoli)
- 1 cup sour cream
- 1 cup block cream cheese, (8 oz package) softened
- 1/2 cup mayonnaise
- 1 egg, beaten
- 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
- 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
- 1/2 cup hot water
1-First place chicken breasts in a large pot and pour in sufficient water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about forty minutes. Allow chicken to cool, then shred it into minor pieces. Set aside.
2-After, meanwhile, preheat the oven to 350 degrees. Grease a 13×9 inch baking dish with butter or non-stick cooking spray.
3-Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your preferred method. When cooked, drain to remove excess moisture, set aside.
4-After In a large bowl, by a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the combination. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.
5-Spread about 1/4 of the chicken combination into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese.
6-Bake for 45 minutes. Let stand 5 minutes before serving.
Yield: 10 servings, Serving Size: approx. 1 1/4 cups
Amount Per Serving: Calories: 558, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 38g, Protein: 46g