Description
A warm, cheesy casserole featuring tender chicken, vibrant broccoli, and a creamy Alfredo sauce, perfect for a low-carb diet.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup heavy cream, room temperature
- 1 cup freshly grated Parmesan cheese
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 tsp garlic powder
- Salt and pepper, to taste
- Butter or high-heat oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Season the chicken with salt and pepper, then cook in a skillet over medium-high heat for 5-7 minutes until no longer pink.
- Remove chicken from the pan and set aside.
- Boil the broccoli florets in a pot of water for 2 minutes, then drain and rinse with cold water.
- In the same skillet, bring the heavy cream to a simmer over medium-low heat.
- Gradually whisk in the Parmesan cheese until melted, then add garlic powder, salt, and pepper, stirring until the sauce thickens (about 3-5 minutes).
- Layer the cooked chicken and broccoli in the prepared dish and pour the Alfredo sauce over the top, ensuring everything is well-coated.
- Bake for 15-20 minutes until the casserole is bubbling and golden on top. Broil for an extra 2 minutes for a crispy top if desired.
- Allow the casserole to rest for 5 minutes before serving.
Notes
Using freshly grated Parmesan yields the best results. Be cautious not to overcook the broccoli during blanching.
