Keto Chicken Broccoli Casserole with Cream Cheese
Servings: 8 people
A very quick to prepare low carb chicken casserole that is made completely from scratch without relying on a canned soup base.
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.
Casserole can be made in the slow cooker, but add the broccoli in the last 30 minutes of cooking.
For cooking in the Instant Pot, just cook the chicken, broccoli, mushrooms, broth, wine, and spice together first on the "Saute" setting. Then pressure cook for 5 minutes and do a natural pressure release. Add in the cream cheese and sour cream at the end because the dairy separates when cooked under pressure.
This is a great freezer dinner to make ahead of time and pull out for a busy weeknight meal the whole family will enjoy. It should keep up to 6 months when frozen.
If you have any leftovers, they will keep in the fridge for several days and can be reheated in the oven or microwave. If you microwave them, sprinkle with a few drops of water and heat up lightly-covered to keep it from drying out.
Serving: 197g | Calories: 335 | Carbohydrates: 7g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 450mg | Potassium: 663mg | Fiber: 1g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 54.9mg | Calcium: 150mg | Iron: 1.1mg
[serving_size] => 197
[calories] => 335
[carbohydrates] => 7
[protein] => 24
[fat] => 22
[saturated_fat] => 10
[cholesterol] => 102
[sodium] => 450
[potassium] => 663
[fiber] => 1
[sugar] => 2
[vitamin_a] => 955
[vitamin_c] => 54.9
[calcium] => 150
[iron] => 1.1
[serving_unit] => g
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