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  • Chicken Broccoli Casserole

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    This is my favorite kind of dish. It’s easy to make, very satisfying, and the left-overs are awesome too. You can also put this together on the weekend and wait until a weeknight to bake it. If you want to do that,  wait to add the fried onions so they don’t get soggy.

     

     

     

    Chicken Broccoli Casserole

    4-5 cups cooked chicken, cubed*

    2 cups broccoli florets

    1 medium onion, diced

    8 ounces softened cream cheese

    1 cup chicken broth

    1  1/2 cups shredded colby jack cheese

    2 tablespoons fried onions (optional)

    Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first.

    Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.

    Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.

    Serves 8: NET carbs 3 per serving.

    *I use oven roasted chicken. I make mine with bone in, skin on chicken breasts. I add a little olive oil and lots of salt and pepper. Bake at 350 degrees for about an hour, depending on the size of the breasts. I used 4 very large breasts in this recipe.