Description
A rich, cheesy, low-carb casserole packed with tender chicken, fresh broccoli, and a velvety cream sauce—perfect for easy weeknights or keto meal prep.
Ingredients
- 3 cups cooked, shredded chicken
- 4 cups fresh broccoli florets, lightly steamed or blanched
- 1 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese (divided)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
- Cooking spray or butter, for greasing dish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Steam or blanch broccoli for 3–4 minutes, then drain well.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Stir in Parmesan, 1 cup cheddar, and 1/2 cup mozzarella.
- Fold in the chicken and broccoli until coated.
- Spread mixture into the baking dish.
- Top with remaining cheddar and mozzarella.
- Bake 25–30 minutes or until hot, bubbly, and lightly golden.
- Rest 5 minutes, then garnish with parsley.
Notes
- Dry broccoli well to avoid a watery casserole.
- Add cooked bacon for extra flavor.
- Replace mayo with more sour cream if preferred.
- Use rotisserie chicken for a time-saving shortcut.
- Prep Time: 10 minutes
- Cook Time: 30 minutes