I grew up making and enjoying a broccoli casserole made with Campbell’s soup, frozen broccoli, rice and cheddar cheese. It’s a fabulous recipe and one I would be willing to make tomorrow, if only…. Apparently rice is not in my future anytime soon, but chicken and broccoli certainly are. I was yearning for something a bit creamy and chicken sounded more tasty today than fish. Don’t get me wrong, the fish we’ve had lately has been phenomenal – except the halibut. That’s a conversation for another day, but I’m going to have to get creative with the rest of the halibut because all it did was remind me why I used to never eat white fish unless it was fried along with a whole bunch of ‘chips.’
I’m a bit off topic here, so let’s get back to the chicken and broccoli.
While I did do a bit of recipe surfing to make up my mind what I wanted to make for dinner, this is truly my own recipe and one I’m very proud of. It was so good, I had to separate myself from the table so I wouldn’t go back for seconds. The next time I make it, I plan to try coconut creamer rather than whipping cream to ensure a dairy free version. I did use thighs because, simply, that’s what was in the freezer. Breast meat is never as moist as dark, so when I use breast meat, personally, I might opt for chicken breast tenderloins but with the sauce it is unlikely the dish will be dry unless you happen to overcook it.
Keto Chicken Broccoli Casserole
- 2 tbls caramelized garlic olive oil
- 1 tsp Alpine seasoning salt
- 1/2 tsp pepper
- 3 minced garlic cloves
- 1 lb chicken breasts or thighs
- 2 tsp butter
- 1 lg bunch of broccoli, cut into florets
- 1/2 c chicken broth
- 1/2 c heavy whipping cream
- 1/2 c dairy free mozarella cheese
- 1/4 c shredded parmesan cheese
- 1/2 tsp Alpine seasoning salt
- Preheat oven to 350°.
- Heat oil and garlic over medium heat in a cast iron skillet. Season chicken with salt and pepper, add to skillet.
- Brown chicken until golden brown on each side, about 5 minutes each.
- Remove chicken from skillet and add to a prepared 11×7 baking dish.
- In a separate skillet, melt 2 T. butter and saute broccoli florets until slightly tender. Add to baking dish with chicken.
- Meanwhile, in the hot chicken skillet, add 1/2 c. chicken broth to the pan to deglaze. Bring to a boil for 2-3 minutes.
- Add 1/2 c. heavy whipping cream and return to a boil. Let reduce slightly.
- Pour the sauce over the chicken and broccoli.
- Sprinkle cheeses on top and add the final 1/2 tsp of alpine seasoning.
- Bake at 350° for 30-40 minutes, depending on the thickness of your chicken. It's always a good idea to use a meat thermometer to check doneness before serving chicken.
If you’re looking for a new way to serve peas, try sautéing onions and mushrooms in a bit of ghee butter, and when slightly tender, add in your snow or snap peas. Season with salt and pepper and cover with a lid for 7-8 minutes to fully cook. They are really wonderful and a nice change from green beans or asparagus.
I hope you enjoy this meal as much as we did and if you give it a try, I hope you will let me know how your dinner turns out!
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