Low-Carb Chicken Broccoli Casserole
Rikke SvartangenLow-Carb Chicken Broccoli Casserole
Low-Carb Food Co
8
10 minutes
25 minutes
435
American
Dinner
A casserole designed around leftover roast chicken. Shredded chicken and broccoli florets are folded into a sauce of cream cheese, double cream, almond milk, Dijon and garlic, topped with grated cheddar and baked until bubbling. Blanching the broccoli briefly before it goes in stops it releasing water into the sauce during baking, which is the difference between a casserole that holds together and one that separates. It serves eight at 3g carbs, 33g fat and 29g protein per portion, which makes it one of the more economical dishes here if you are stretching a whole roast chicken across two meals. Twenty-five minutes in the oven from cold ingredients.
Ingredients
450 g Broccoli (cut into small florets)
1 Whole Chicken (cooked and shredded)
200 g Cream Cheese
180g Double Cream
120g Almond Milk
1 tbsp Dijon Mustard
1 tsp Garlic Powder
½ tsp Pepper
½ tsp Salt
5g Fresh Basil (chopped)
120g Cheddar Cheese (grated)
Directions
Pre heat 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.
