Description
A low-carb and keto-friendly dish featuring shredded chicken and broccoli baked with creamy cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken and broccoli florets.
- In a separate bowl, mix together the cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the cream cheese mixture over the chicken and broccoli, and stir until everything is well combined.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Top the casserole with shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Feel free to add other low-carb vegetables if desired.
- This dish can be made ahead and stored in the fridge for a quick reheatable meal.
- Prep Time: 10
- Cook Time: 30
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg