Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cooked and shredded
- 1 large head Broccoli, cut into florets (about 4 cups)
- 8 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 1/2 cup Mayonnaise (full-fat)
- 1/4 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
Instructions
- Step 1: Preheat oven to 350°F (175°C). Steam or boil broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: In a large bowl, combine the softened cream cheese, heavy cream, mayonnaise, garlic powder, and half of the cheddar cheese (1/2 cup). Mix until smooth and creamy.
- Step 3: Add the shredded chicken and cooked broccoli to the cream cheese mixture. Stir well to combine, ensuring all ingredients are evenly distributed.
- Step 4: Pour the chicken and broccoli mixture into a greased 9×13 inch baking dish. Spread evenly.
- Step 5: Sprinkle the remaining cheddar cheese (1/2 cup) and the grated Parmesan cheese over the top of the casserole.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or larger portions in a 350°F oven until warmed through.
- Serve with a side of cauliflower rice or a green salad for a complete keto meal.
- For a richer flavor, try browning the shredded chicken in butter with a pinch of paprika before adding it to the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American