Savory Low Carb Chicken Casserole with Broccoli and Bacon
Delight in this Low Carb Chicken Casserole with Broccoli and Bacon, a comforting dish that's warm, filling, and guilt-free.
Equipment
- - Large skillet
- casserole dish
- Saucepan
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp olive oil used for sautéing
For the Veggies
- 3 cups broccoli florets
For the Cheese Sauce
- 2 tbsp unsalted butter
- 2 tsp minced garlic
- 1 cup heavy whipping cream or substitute with half-and-half
- 1 cup shredded cheddar cheese
- 1/4 cup parmesan cheese
For the Topping
- 1/2 cup shredded cheddar cheese for topping
- 1/3 cup bacon crispy bits
Instructions
How to Make
- Preheat the oven to 350°F.
- Sauté the chicken by heating olive oil in a large skillet over medium-high heat. Add chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through.
- Blanch the broccoli by placing florets in boiling water for about 2-3 minutes until they begin to soften. Rinse under cold water to maintain color.
- Combine chicken and broccoli in a greased 9x13 casserole dish.
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 30 seconds.
- Incorporate heavy whipping cream into the melted butter. Whisk continuously until thickens, around 2-3 minutes.
- Melt shredded cheeses by stirring in cheddar and parmesan until completely melted into the cream mixture.
- Fold in crispy bacon pieces into the cheese sauce. Pour the sauce over chicken and broccoli, toss gently.
- Top casserole with remaining shredded cheddar cheese.
- Bake for 20 minutes, until bubbling and golden on top.
Notes
Perfect for meal prep; freeze leftovers for later enjoyment.