Chicken Broccoli Bake

This creamy, cheesy, low carb Chicken Broccoli Bake is an easy way to get a healthy, keto meal on the table. Use shredded rotisserie in this gluten free cheddar chicken broccoli casserole to make it even easier!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 15

Broil 5

Total Time 35

Servings

Calories 318kcal

Author Sharon Rhodes

Ingredients

4 cups broccoli florets
1/2 cup cream cheese, softened
2 tbsp mayonnaise
1/2 cup grated cheddar
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp pepper
1 1/2 cups chopped, cooked chicken
1/4 cup grated cheese, for the topping the casserole

Instructions

Heat the oven to 375, grease a 9 x 9 casserole dish ( I use an avocado spray ) and set aside.
Start by prepping your broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the broccoli florets. Let them steam for about 2 minutes or until they are fork tender. Drain the water, return the broccoli to the sauce pan and set aside.
In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the cheddar, then the cooked and chopped chicken. Finally, stir in the steamed broccoli and blend it all together.
Pour the chicken and broccoli mixture into the prepared casserole dish and sprinkle with the last 1/4 cup of grated cheese.
Place in the oven and bake for 15 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browning in spots.
Serve warm.
Leftovers keep covered in the fridge for up to three days.

Nutrition