Low Carb Recipe for Chicken and Broccoli Cheesy Casserole
You’ll require the following items:
16 oz (1 lb) bag of frozen broccoli 3 cups cubed chicken
1 medium diced onion (about 1 cup)
2 cups mozzarella cheese, shredded
1 teaspoon powdered garlic
1 bouillon cube (chicken) (or 1 tsp bouillon powder)
1 cup of 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 extra virgin olive oil
a quarter teaspoon of pepper (or to taste)
a quarter cup of sour cream
1 cup ricotta cheese
Grease from Bacon
What You’ll Need:
Step 1: Grease a 9 x 13 inch casserole pan — I used leftover bacon grease for taste, but pan spray would work as well
That’s fine, too (though perhaps not as tasty ;))
Step 2: In a medium frying pan, combine the broccoli, onion, chicken bouillon, water, olive oil, and pepper.
Step 3: Cook for about 10 minutes, covered. Stir once in a while.
Step 4: Combine the chicken chunks, garlic powder, sour cream, and ricotta cheese in a medium mixing basin. Blend until smooth.
Step5: Pour the broccoli mixture into the bowl with the chicken after 10 minutes of boiling the vegetables. Stir until everything is well combined.
Step 6: Stir in 1/4 cup of shredded mozzarella cheese. Stir.
Step 7: Spread your mixture evenly in the buttered pan.
Step8: Sprinkle the remaining mozzarella cheese over the top and bake it!
Step 9: Bake for 50–60 minutes at 350°F.
Step ten: After you’ve completed the previous steps,
It should be done when the top layer of cheese has browned somewhat.
If you prefer your broccoli to be softer, bake it until the florets are soft.