Have you ever heard of the Keto diet? I gained weight this past few months so I’m trying to get in shape. I’m very much into Keto more than you know. My menu follows that of Keto and one of my favorites is this Low Carb Chicken and Broccoli Cheesy Casserole. It’s cheesy, it’s healthy, delicious, and so easy to make. This dish is for all the keto-dreamy out there!
INGREDIENTS
3 cups cubed chicken
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16 oz (1lb) bag of frozen broccoli
1 medium onion diced (about 1 cup)
2 cups shredded mozzarella cheese
1 teaspoon garlic powder
1 cube chicken bouillon (or 1 tsp bouillon powder)
1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)
1 tablespoon olive oil
1/4 teaspoon pepper (or to taste)
1/4 cup sour cream
1 cup ricotta
Bacon Grease
How to make Chicken and Broccoli Cheesy Casserole
Step 1: To grease your 9 x 13-inch pan, you can use some leftover bacon grease for added flavor or use your regular pan spray.
Step 2: In a medium frying pan, add the broccoli, onion, chicken bouillon, water, olive oil, and pepper. Cook for about 10 minutes, covered while stirring occasionally.
Step 3: Pace the chicken chunks, garlic powder, sour cream, and ricotta cheese in a medium bowl. Mix until well combined.
Step 4: After 10 minutes transfer the broccoli mix into the chicken bowl. Stir until incorporated.
Step 5: Sprinkle 4 cups of shredded mozzarella cheese into the mixture and mix.
Step 6: Pour and evenly spread the mixture into your greased pan.
Step 7: Top with the remaining mozzarella cheese.
Step 8: Place inside the oven and bake at 350 degrees for 50 to 60 minutes or until the top layer of cheese is browned.
Step 9: If you want softer broccoli you can bake the florets to your liking. Serve immediately. Enjoy!
Ingredients
- 3 cups cubed chicken
- 16 oz (1lb) bag of frozen broccoli
- 1 medium onion diced (about 1 cup)
- 2 cups shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 cube chicken bouillon (or 1 tsp bouillon powder)
- 1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)
- 1 tablespoon olive oil
- 1/4 teaspoon pepper (or to taste)
- 1/4 cup sour cream
- 1 cup ricotta
- Bacon Grease
Instructions
Step 1: To grease your 9 x 13-inch pan, you can use some leftover bacon grease for added flavor or use your regular pan spray.
Step 2: In a medium frying pan, add the broccoli, onion, chicken bouillon, water, olive oil, and pepper. Cook for about 10 minutes, covered while stirring occasionally.
Step 3: Pace the chicken chunks, garlic powder, sour cream, and ricotta cheese in a medium bowl. Mix until well combined.
Step 4: After 10 minutes transfer the broccoli mix into the chicken bowl. Stir until incorporated.
Step 5: Sprinkle 4 cups of shredded mozzarella cheese into the mixture and mix.
Step 6: Pour and evenly spread the mixture into your greased pan.
Step 7: Top with the remaining mozzarella cheese.
Step 8: Place inside the oven and bake at 350 degrees for 50 to 60 minutes or until the top layer of cheese is browned.
Step 9: If you want softer broccoli you can bake the florets to your liking. Serve immediately. Enjoy!
