KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE

KETO CHICKEN, BROCCOLI AND CHEESE CASSEROLE

 

 

 

For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich, creaminess of the dish.

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 13x9 inch baking dish with butter or non-stick cooking spray.

3.     ……………………………………………

4.     ……………………………………………………………..

Full instructions: Click here