A rich, comforting casserole featuring tender chicken and broccoli in a creamy, cheesy sauce—perfect for a low-carb keto dinner.
# What You’ll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cooked and diced
→ Vegetables
02 - 10 oz broccoli florets, steamed
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Dairy
05 - 1/2 cup heavy cream
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup cream cheese, softened
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute.
03 - In a large mixing bowl, combine the cooked chicken, steamed broccoli, sautéed onion and garlic, heavy cream, cream cheese, half of the cheddar cheese, half of the mozzarella cheese, paprika, thyme, salt, and pepper. Mix thoroughly until the sauce is smooth and all ingredients are evenly distributed.
04 - Transfer the mixture to a lightly greased 8x8-inch casserole dish.
05 - Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the casserole.
06 - Bake for 25 to 30 minutes until the casserole is bubbly and the top is golden brown.
07 - Allow the casserole to rest for 5 minutes before serving.
