Ingredients
Scale
- 2 lbs Boneless, skinless chicken breasts
- 1 large head of broccoli, cut into florets
- 8 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 1/2 cup Mayonnaise
- 1/4 cup Parmesan cheese, grated
- 1 tsp Garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook the chicken breasts either by baking, poaching, or grilling until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.
- Step 2: Steam or blanch the broccoli florets until tender-crisp. You want them to be cooked but still have a little bite. Drain well and set aside.
- Step 3: In a large bowl, combine the softened cream cheese, heavy cream, mayonnaise, garlic powder, and half of the cheddar cheese. Mix well until smooth and creamy.
- Step 4: Add the shredded chicken and cooked broccoli to the cream cheese mixture. Stir gently to combine everything evenly.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese and grated parmesan cheese evenly over the top.
- 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 bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve this comforting casserole with a side of cauliflower rice or a green salad for a complete keto meal.
- For extra flavor, brown the shredded chicken in a skillet with some butter and seasonings before adding it to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American