Keto Chicken and Broccoli Casserole

Sometimes, I overestimate what my family will eat. No worries, a casserole will help use up those leftovers! You may use any combination of cooked chicken–dark and white, all dark, or all white. I used chicken thighs. Add some leftover cooked broccoli and some pantry items, and you are there. It’s a ‘keto’ recipe, to boot

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 2 1/2 cups cooked chicken, cut into bite-sized pieces
• 3 cups chopped, cooked broccoli
• 1/4 cup sliced almonds
• 4 tablespoons butter
• 1 cup heavy cream
• 1/2 (8 ounce) package cream cheese, cut into 1-inch cubes
• 4 ounces grated sharp Cheddar cheese
• salt and ground black pepper to taste
• 3/4 cup crushed pork rinds

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Pour olive oil into a 9×13-inch baking dish and spread all over the bottom and sides. Place cooked chicken in a single layer in the bottom of the dish. Distribute cooked broccoli evenly over the chicken and sprinkle with almonds.
3. Melt butter in a saucepan over medium heat. Add cream; cook and stir for 1 to 2 minutes. Stir in cream cheese pieces until melted and smooth, 2 to 3 minutes. Add Cheddar cheese and stir until melted, 2 to 3 minutes. Season with salt and pepper. Pour sauce over chicken, broccoli, and almonds; top with crushed pork rinds.
4. Bake in the preheated oven until sauce is bubbly, 25 to 30 minutes.

Nutrition Facts