A very quick to prepare low carb, gluten free chicken casserole that is made completely from scratch without relying on a canned soup base. Broccoli & Chicken Casserole – You must try this recipes.
Right, so the pasta had to go. Bye bye, pasta, don’t let the door hit you on the way out!
But many casseroles like this are also thickened with flour and we simply couldn’t have that either. But if you use sour cream, thickeners are almost entirely unnecessary.
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Broccoli & Chicken CasseroleCourse: Main DishesCuisine: Ketogenic
A very quick to prepare low carb, gluten free chicken casserole that is made completely from scratch without relying on a canned soup base.
1 1/2 pounds boneless chicken breast
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic
1 tablespoon dried minced onion
salt and pepper to taste
1/2 teaspoon tarragon
6.5 ounces can mushroom sliced
1/2 cup white cooking wine or a few tablespoons of lemon juice
8 ounces cream cheese
1/3 cup sour cream
1 cup chicken bone broth reduce to 1/2 for less sauce
1 lb broccoli florets
1/2 cup parmesan cheese 1 3/4 ounces
- Slice chicken into bite sized pieces.
- Cook chicken with garlic and onion in olive oil and butter until no longer pink.
- Add remaining ingredients.
- Cook and stir over medium heat for about 10 minutes.
- Pour into 9×13 casserole dish.
- Sprinkle with Parmesan cheese.
- Bake at 350 degrees F for 20-25 minutes.
- Use pre-cut broccoli florets to keep it extra easy.
- Rotisserie chicken, leftover cooked chicken, or the frozen chunks of grilled chicken you can buy at the store all work well in this recipe. If you using frozen chicken, thaw before adding to the casserole.
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