Low Carb Chicken and Broccoli Casserole
I know I am a broken record saying this but this is another super easy and family friendly recipe. This is perfect to prep ahead and just bake the day you want to eat it. When I make this there are no leftovers. Everyone loves it. This is also another great dish to take to a potluck.
This casserole is such a great recipe. The combination of ingredients is perfect. When you follow the trim healthy mama eating plan, you don’t have to make complicated recipes or recipes that are only for you. This is perfect for a family or the leftovers would be great reheated, if you have any.
Low Carb Chicken and Broccoli Casserole
Ingredients
- 3-4 Boneless Skinless Chicken Breasts, about 2 lb
- 2 Broccoli crowns
- 1 Heaping t Minced Garlic
- 3/4 C Chicken Broth
- 1 Package Cream Cheese room temp
- 1 C Shredded Mozzarella
- 1/2 C Shredded Cheddar or just use all mozzarella
- Olive Oil
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Italian Seasoning
Instructions
- Cube chicken breasts and place on a baking pan lined with parchment paper. Drizzle with a little oil, about 1/2 tablespoon. Sprinkle with 1 t salt, 1/2 t black pepper, onion and garlic powders and Italian seasoning. Toss to coat and bake for about 20 minutes.
- When finished baking the chicken, remove from oven. Place cream cheese into a bowl and add chicken. I usually add about half and mix until cream cheese is melted and add the rest. Carefully stir in chicken both.
- Place mixture into a 9×13 dish. Chop broccoli into bite size pieces (I just tear my broccoli into pieces with my hands instead of cutting). You don’t want the pieces too big or they won’t be cooked through. Put on top of chicken. Sprinkle broccoli with salt, pepper, garlic and onion powders. Top with cheese.
- Bake for about 20 minutes in an oven preheated to 350 degrees.
