Low Carb Chicken and Broccoli Casserole
Use rotisserie chicken or meal-prepped leftover chicken to reduce prep time. Broccoli can be quickly steamed in the microwave or on the stove; avoid overcooking to keep it crisp. Store leftovers covered in the fridge for up to 4 days and reheat gently to prevent the cheese from separating.
Time: Prep: 10 mins, Cook: 30 mins, Total: 40 mins
Servings: 6
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 4 cups broccoli florets
- 1 Tbsp olive oil
- 2 cloves garlic (minced)
- 1 cup unsweetened almond milk (coconut milk, heavy cream)
- 1/2 cup chicken broth
- 2 cloves garlic (minced)
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 cup almond flour (optional, for extra thickness)
- 2 cup shredded cheddar cheese (divided ½ cup and 1.5 cups)
- 1/2 cup grated Parmesan cheese (divided ¼ cup x2)
- Cooking spray
Instructions
- Preheat your oven to 375°F.
- Cook broccoli in the microwave for 3 minutes.
- Spread the chicken and broccoli evenly in a greased casserole dish.
- In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant.
- Add almond milk (or heavy cream), chicken broth, Dijon mustard, onion powder, dried thyme, salt, and pepper to the saucepan. Stir to combine.
- Mix in almond flour until well combined.
- Bring the sauce to a simmer and cook for a few minutes until it starts to thicken.
- Remove the sauce from heat and stir in a half cup of the cheddar cheese and half of the Parmesan cheese until melted.
- Pour the sauce evenly over the chicken and broccoli in the casserole dish.
- Sprinkle the remaining cheddar and Parmesan cheese on top.
- Bake in the preheated oven for about 18-20 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
- Allow the casserole to cool for a few minutes before serving.