Keto Chicken Cheese Broccoli Casserole

ngredients:

• 2 cups cooked chicken, shredded or diced (preferably rotisserie chicken)
• 4 cups broccoli florets (fresh or frozen)
• 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 1 cup heavy cream
• 1/2 cup cream cheese (softened)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking the broccoli)
• Optional: Fresh parsley or chives for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Broccoli:
   • If using fresh broccoli, steam or blanch the florets in boiling water for 3-4 minutes, then drain and set aside.
   • If using frozen broccoli, just thaw it and drain excess water.
   • Heat olive oil in a large pan over medium heat and sauté the broccoli for a few minutes to cook through and reduce moisture. Season with a pinch of salt and pepper.
3. Prepare the Sauce:
   • In a medium saucepan, combine the heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Heat over low to medium heat, whisking until smooth and well-combined.
   • Stir in the Parmesan cheese and 1 1/2 cups of cheddar cheese. Keep stirring until the cheese melts into a creamy sauce.
4. Assemble the Casserole:
   • In a large mixing bowl, combine the shredded chicken and broccoli. Pour the creamy cheese sauce over the chicken and broccoli mixture and stir to coat evenly.
   • Transfer everything into a greased 9×13-inch baking dish or a casserole dish.
5. Top with Cheese:
   • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
6. Bake:
   • Place the casserole in the oven and bake for about 20-25 minutes or until the top is golden and bubbly.
7. Serve:
   • Let the casserole cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.