Chicken Broccoli Low Carb Casserole

Ingredients

• 2 tablespoons unsalted butter (28 g)
• 1 1/2 pounds boneless chicken thighs, cubed (680 g)
• 6 cups broccoli florets, cut into bite-size pieces (540 g)
• 8 ounces full-fat cream cheese, softened (227 g)
• 1 cup heavy cream (240 g)
• 2 cups shredded cheddar cheese, divided (226 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon onion powder (2 g)
• 1 teaspoon sweet paprika (2 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons chopped fresh parsley, optional (8 g)

Instructions

1. Prepare pan. Heat the oven to 375°F and butter a 9-by-13-inch baking dish. Bring a medium pot of water to a boil. Add the broccoli for 2 minutes, drain well, then spread it over a clean towel and pat dry.
2. Season chicken. Heat the butter in a large skillet over medium-high heat. Toss chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook the chicken in a single layer until browned on several sides, about 5 minutes, then transfer it to the baking dish.
3. Build sauce. Reduce the skillet heat to medium. Add softened cream cheese and heavy cream, scraping up browned bits with a wooden spoon. Whisk until smooth and lightly steaming. Stir in one cup of cheddar until melted and the sauce looks even.
4. Combine filling. Add the dried broccoli and browned chicken to the skillet. Fold until the sauce coats the pieces evenly. Taste and adjust the seasoning if needed, then spread the mixture across the prepared baking dish in an even layer.
5. Bake casserole. Scatter the remaining cheddar over the top. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Rest the casserole for 10 minutes, then finish with parsley and spoon into portions.

Notes

• If the cream cheese is cold, the sauce may look lumpy at first. Keep stirring over medium heat until it smooths out before adding cheddar. Avoid high heat, which can make the dairy mixture catch around the skillet edges.
• Frozen broccoli is workable when it has been thawed and pressed dry. Use the same blanching step only for fresh florets. If using frozen broccoli, fold it into the sauce after drying rather than boiling it again.

Nutrition Facts