Low-Carb Chicken & Broccoli Casserole – Cheesy, Creamy and Keto-Dreamy!
Directions 1 Place chicken breasts in a large pot and pour in enough water to cover the breasts. Salt the water. Place over medium/high heat, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes. Allow chicken to cool, then shred it into small pieces. Set aside. 2 Meanwhile, preheat the oven to 350 degrees. Grease a 13x9 inch baking dish with butter or non-stick cooking spray. 3 Add a few pinches of salt to the broccoli florets and steam until crisp-tender using your favorite method. Once cooked, drain to remove excess moisture, set aside. 4 In a large bowl, using a hand mixer, blend sour cream, softened cream cheese, mayonnaise, egg, and spices (salt through pepper) until thoroughly combined. Dissolve bouillon in 1/2 cup of hot water and beat into the mixture. Now add 1 1/2 cups each cheddar and mozzarella, mix well. Lastly, add the shredded chicken, stir to combine. 5 Spread about 1/4 of the chicken mixture into an even layer on the bottom of your greased baking dish. Make a second layer using the broccoli, followed by the rest of the chicken mixture. Top with remaining cheese. 6 Bake for 45 minutes. Let stand 5 minutes before serving.