Keto Chicken, Broccoli & Cheese Casserole | Exclusive Hip2Keto Recipe

One of the many joys of keto… CHEESE! And, this chicken broccoli casserole is full of it. Oh, this casserole! It’s on my MVP list of keto dinner ideas that the entire family loves, particularly on cold winter evenings. For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich, creaminess of the dish. Want more keto inspiration and healthy tips to become a keto pro? I love casseroles because they’re easy to make ahead of time. Dinner time is a bit chaotic in my house, so make-ahead meals are a real time-saver. This chicken and cheese keto casserole is super easy to prepare and can be refrigerated until you’re ready to pop it in the oven. The leftovers reheat wonderfully, so I can serve it two nights in a row. And wouldn’t you know it — nobody ever complains! yield: 10 SERVINGS cook time: 1 HOUR 25 MINUTES total time: 2 HOURS For anyone who adores the marriage of chicken and cheese, it’s a match made in heaven, with tiny broccoli florets to help balance the rich and creaminess of the dish. 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. 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. 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. Bake for 45 minutes. Let stand 5 minutes before serving. Nutritional Information Yield: 10 servings, Serving Size: approx. 1 1/4 cups Amount Per Serving: Calories: 558, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 38g, Protein: 46g Hip Recipe Tips: 1.) You can prepare this dish ahead of time! Just cover it in a sheet of plastic wrap, and refrigerate for up to 24 hours before baking. 2.) Pressed for time? Skip stove-top steaming and use this top-rated, BPA-free microwave veggie steamer. 3.) If you’re away from home for most of the day, use this easy slow cooker method for cooking the chicken: Arrange chicken breasts in the bottom of a slow cooker. Pour water (or broth) over the chicken. Add a touch of salt. Cook on low for 6-8 hours or high for 3-4 hours.