Chicken and Broccoli Casserole – Keto and Low Carb

This casserole is easy and delicious!  Fresh broccoli and shredded chicken is baked in cheesy goodness.  It has great flavor and lots of healthy fats!  You can use  rotisserie chicken, as a time-saver and even prepare ahead of time, then bake off later.

Ingredients

16 ounces chicken breast, shredded

4 cups broccoli florets, cut into small pieces

2 cups shredded mozzarella cheese

1 cup Heavy Cream

1 cup Mascarpone Cheese

1 cup parmesan cheese, cubed

3 cloves garlic

1/2 teaspoon garlic salt

1/2 teaspoon salt

2 teaspoons dried parsley

1/2 teaspoon ground pepper

Preparation

Preheat oven to 375F.

Add the cubes of parmesan to into the bowl of a food processor and pulse until coarsely grated.

Add all the remaining ingredients except the chicken, broccoli and mozzarella cheese and mix until well combined and thickened, to make the sauce.

In a separate bowl, add in the chicken, broccoli and mozzarella cheese (reserving 1 cup for the topping).

Spoon the sauce over the top and mix until everything is well coated.

The sauce will be very thick, so you might think you won’t have enough liquid, but trust me it’s plenty!

Transfer to a greased 9 X 12 casserole dish.

Add the reserved cup of mozzarella cheese over the top.

Bake for 40-50 minutes or until the broccoli is tender and the cheese is golden.

Allow to cool slightly before cutting into and serving.

Makes 6-8 Servings

Macros for 8 servings:  Fat 35 grams – Protein 23 grams – Carbs (net) 3 grams

Macros for 6 servings:  Fat 46 grams – Protein 30 grams – Carbs (net) 4 grams

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Chicken and Broccoli Casserole - Keto and Low Carb

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

 

This casserole is easy and delicious!  Fresh broccoli and shredded chicken is baked in cheesy goodness.  It has great flavor and lots of healthy fats!  You can use  rotisserie chicken, as a time-saver and even prepare ahead of time, then bake off later.

Course: Main Course

Servings: 6

Ingredients

• 16 ounces chicken breast shredded
• 4 cups broccoli florets cut into small pieces
• 2 cups shredded mozzarella cheese
• 1 cup Heavy Cream
• 1 cup Mascarpone Cheese
• 1 cup parmesan cheese cubed
• 3 cloves garlic
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 2 teaspoons dried parsley
• 1/2 teaspoon ground pepper

Preparation

1. Preheat oven to 375F.

2. Add the cubes of parmesan to into the bowl of a food processor and pulse until coarsely grated.

3. Add all the remaining ingredients except the chicken, broccoli and mozzarella cheese and mix until well combined and thickened, to make the sauce.

4. In a separate bowl, add in the chicken, broccoli and mozzarella cheese (reserving 1 cup for the topping).

5. Spoon the sauce over the top and mix until everything is well coated.  The sauce will be very thick, so you might think you won't have enough liquid, but trust me it's plenty!

6. Transfer to a greased casserole dish and add the reserved cup of mozzarella cheese over the top.

7. Bake for 40-50 minutes or until the broccoli is tender and the cheese is golden.

8. Allow to cool slightly before cutting into and serving.