Low-Carb Chicken & Broccoli Casserole – Cheesy, Creamy and Keto-Dreamy
INGREDIENTS
- 4 boneless, skinless chicken breasts (about 3 lbs)
- 3 medium heads broccoli, cut into 1″ to 1 1/2″ florets (approx. 9 cups of raw, cut broccoli)
- 1 cup sour cream
- 1 cup block cream cheese, (8 oz package) softened
- 1/2 cup mayonnaise
- 1 egg, beaten
- 2 cups cheddar cheese, shredded (8 oz bag), divided (1 1/2 cups + 1/2 cup for topping)
- 2 cups mozzarella cheese, (8 oz bag) divided, (1 1/2 cups + 1/2 cup for topping)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon instant chicken bouillon powder (can substitute with one crushed bouillon cube)
- 1/2 cup hot water
DIRECTIONS
1
Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside.
2
Meanwhile, preheat the oven to 350 degrees. Grease a 13×9 inch baking dish with butter or non-stick cooking spray.
3
Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside.
4
In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine.
5
Spread about 1/4 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 cheese.
6
Bake for 45 minutes. Let stand 5 minutes before serving.
