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Cheesy Chicken Broccoli Casserole Low Carb, Paleo, Keto, HCG P3

I have never really been a cook, however quarantine brings out strange behaviors in us all 🤣  I have been trying out new recipes regularly and made this casserole for the first time ever.

My husband and I both eat really Low Carb. He follows the Keto Diet, and I eat somewhere between Paleo and Keto so I am always happy to get ideas for yummy meals that we can actually eat. I tend to improvise alot so I do my best to take good notes in order to recreate anything good in the future 🤣

Although this Creamy Casserole took a bit of time, it was really easy (which I LOVE) and really good! I am happy to share it. 

TIMING & STATS

  • 40 – 50 minutes to cook the Chicken in advance

  • 20 -30 Minutes to steam the Brocolli

  • 45 minutes for blending and layering the casserole

  • Cook time: 55 Minutes

  • Cooling: 5 -15 Minutes

  • Total time: Approximately 3 – 3.5 hours

  • Makes 9 Servings

  • Calories per serving: 615

  • Carbs per serving: 8

INGREDIENTS

  • 4 pounds Organic Boneless, Skinless Chicken Thighs

  • 24 ounces Organic Broccoli Florets

  • 1 Cup Organic Sour Cream

  • 1 Cup Block Organic, Cream Cheese, (8 oz package) softened

  • 1/2 Cup Low Fat Mayonnaise

  • 1 Egg, beaten

  • 2 Cups Cheddar cheese, shredded & divided (1 1/2 cups + 1/2 cup for topping)

  • 2.5 cups mozzarella cheese, divided, (1 1/2 cups + 1 cup for topping)

  • 1 Teaspoon Salt

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1/2 Teaspoon Black Pepper

  • 1/2 Cup Organic Chicken Bone Broth

PREPARATION INSTRUCTIONS


Part 1

  • Place Chicken Thighs in a large pot and pour in enough water to cover them completely.

  • Salt the water.

  • Place over medium/high heat, bring to a boil (about 10 minutes) and then reduce heat to low and simmer until no longer pink, (about 40 – 45 minutes)

  • Allow chicken to cool, then cut and shred it into small pieces

Part 2

  • Place Broccoli florets in a steamer with a small amount of salt.

  • Bring water to a boil (about 5 minutes), then turn down to simmer.

  • Simmer until and steam until crisp tender (approximately an additional 10-11 min)

  • Once cooked, drain to remove excess moisture, set aside.

Part 3

  • Preheat the oven to 350 degrees.

  • Grease a glass backing dish (I used 15 x 11) with non-stick cooking spray (or a small amount of butter)

  • In a blender, gently blend sour cream, softened cream cheese, mayonnaise, egg, and all spices until thoroughly combined.

  • Add the Bone Broth and blend into the mixture

  • Put this mixture in a large Bowl

  • Add 1.5 cups Cheddar Cheese and 1.5 cups mozzarella and mix them in really well.

  • Add the shredded chicken, and stir to combine all of the ingredients well.

  • Spread about 1/2 of the chicken mixture 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 cheeses

BAKING

  • Bake for 45 minutes

  • Broil for an additional 5-10 min to crisp the top. Be careful not to burn it, but definitely make it nice and crispy.

  • Let it stand 5 -15 minutes before serving

  • Score it carefully into 9 even pieces.

  • Cut into 9 even pieces.

  • Use a metal spatula to remove each piece and serve it, being careful to keep the shape to each piece.

  • I served mine over miracle noodles; that is optional yet yummy

NOTE: You can freeze the leftover pieces (if there is ANY!) and reheat it easily. 

Let me know if you try this recipe, any alterations you make, and what you think.

 

ENJOY!

~Inspired Girl aka Barbara

 

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