Broccoli and Chicken Cheese Casserole

4g Carbs per serving
Cook Time: 40 min Medium
8 serving

Ingredients
28 oz of canned chicken or Rotisserie chicken
1 lb of broccoli, cut into florets
8 oz of cream cheese
1 1/4 of heavy cream
1 tsp of garlic powder
1/2 tsp of Salt
1/4 tsp of Pepper
1 cup of Cheddar cheese, shredded

Instructions
1. Preheat oven to 390F
2. In a pan of water, over high heat, boil the broccoli florets until al dente. Drain and add to a mixing bowl
3. In a small pot,over low heat, add the cream cheese, heavy cream , and seasonings. Whisk until the sauce is smooth.
4. Add the chicken to the mixing bowl with the broccoli and then pour the sauce on top and mix well.
5. Pout the mixture into a casserole dish and top with the shredded cheese.
6. Bake in the oven for 20-30 minutes

Tip: Try adding 1 Tbsp of Dijon mustard to the sauce mixture, or 1/4 cup of fresh basil (chopped) to the chicken and broccoli mixture. For a little extra flavor. Also, if you decide to use can chicken, season your meat to your liking before mixing it with the broccoli and cheese sauce. If you want a little extra texture and heftiness- add cauliflower rice or serve with a bed of white rice (for non-ketoers).

Note: I have seen a recipe that used 3/4 cup of heavy cream and 1/2 cup of unsweetened almond instead of just heavy cream. Both ways are delicious.

Keep Kalm and Keto On!