In a skillet over medium heat, warm olive oil (or butter). Add the chicken and season with garlic powder, onion powder, salt, and pepper. Cook until heated through.
In a large bowl, mix the cream cheese and heavy cream until smooth. Stir in half of the shredded cheddar and all the Parmesan.
Gently fold the steamed broccoli and cooked chicken into the cheese mixture.
Transfer the mixture into a greased 9×9-inch baking dish.
Sprinkle the remaining cheddar cheese evenly over the top.
(Optional) Add diced red pepper for a spicy kick.
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Let it cool slightly before serving.
Serving and Storage Tips:
Serving: Enjoy warm, straight from the oven! Pair with a crisp green salad for a full keto-friendly meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Variations:
Cheese Swap: Try mozzarella, pepper jack, or gouda for different flavors.
Protein Boost: Add cooked bacon, sausage, or even shrimp.
Veggie Twist: Mix in spinach, cauliflower, or zucchini for more variety.
Spicy Option: Use jalapeños instead of red pepper for a hotter version.
FAQ:
Q: Can I use frozen broccoli?
A: Yes! Just thaw and drain it well to avoid excess moisture in the casserole.
Q: Is this casserole gluten-free?
A: Absolutely — just double-check that all your ingredients, like cheeses and seasonings, are labeled gluten-free.
Q: Can I prepare this ahead of time?
A: Definitely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
Q: What’s the best chicken to use?
A: Rotisserie chicken or leftover grilled chicken works great and saves time!
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