Description
A warm, cheesy casserole that is low in carbs and comforting, perfect for busy weeknights or potlucks.
Ingredients
- 2 cups shredded cooked chicken (rotisserie, poached, or leftover)
- 3 cups broccoli florets (fresh or thoroughly drained/defrosted frozen)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for greasing and melting with cream cheese)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with the tablespoon of butter or nonstick spray.
- Steam the broccoli florets until just tender, about 4–6 minutes. Drain very well and pat dry with paper towels.
- Melt the butter in a small saucepan over low–medium heat. Add the softened cream cheese and heavy cream, whisking continuously until smooth, about 2–4 minutes.
- Stir in the garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the shredded chicken and drained broccoli. Pour the cream cheese sauce over and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle half of the shredded cheddar inside the mixture, reserving the other half for the top.
- Bake for 20–25 minutes, until the casserole is bubbly around the edges. For a golden top, broil on high for 1–2 minutes, watching closely.
- Let it rest for 5 minutes before serving.
Notes
Casserole can be made ahead and refrigerated before baking. Use fresh or frozen broccoli, but remove moisture for best results.