A creamy low-carb chicken broccoli casserole, perfect for a rainy day. Super easy to throw together, and sure to be a family favourite!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Calories: 435kcalCarbs: 3.3gProtein: 29gFat: 33g
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Ingredients
- 450 g Broccoli cut into small florets
- 1 Whole chicken cooked and shredded
- 200 g Cream cheese
- 180 g Double cream
- 120 g Almond milk
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder
- 1/3 tsp Pepper
- 1/2 tsp Salt
- 5 g Fresh basil chopped
- 120 g Cheddar cheese grated
Instructions
- Preheat the oven to 200°C (fan).
- Place a pan of water on high heat, and boil the broccoli until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
- In a small saucepan, add the cream cheese, heavy cream, almond milk, mustard, garlic, salt and pepper and place it on a low heat. Whisk until the sauce is smooth.
- Pour the warm sauce into the broccoli and chicken mixture, add the basil and mix well.
- Pour the mixture into a casserole dish and top with the grated cheese.
- Bake in the oven for 20 - 30 minutes, until warmed through and the cheese is melted and golden.
Tried this recipe?Let us know how it was!
Looks and sounds delicious.