Home Made keto chicken and broccoli casserole

Ingredients:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 4 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil or butter (for cooking)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Broccoli:
   • If using fresh broccoli, steam or blanch it until slightly tender (about 3-4 minutes). Drain and set aside.
   • If using frozen broccoli, thaw and drain any excess water.
3. Prepare the Sauce:
   • In a large skillet over medium heat, add the olive oil or butter. Sauté the minced garlic for about 1 minute until fragrant.
   • Add the heavy cream, cream cheese, onion powder, garlic powder, Italian seasoning, salt, and pepper. Stir until the cream cheese is fully melted and incorporated.
   • Mix in the cheddar cheese and Parmesan cheese, stirring until the sauce is smooth.
4. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, broccoli, and cheese sauce. Mix until everything is well coated.
5. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
6. Add Topping: Sprinkle additional cheddar cheese on top if desired.
7. Bake: Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
8. Serve: Let it cool for a few minutes before serving. Enjoy your delicious keto chicken and broccoli casserole!

Tips:

• You can add cooked bacon or other veggies (like cauliflower) for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.