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Low Carb Chicken and Broccoli Casserole

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Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 4 cups broccoli florets
  • 1 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup unsweetened almond milk coconut milk heavy cream
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 cup almond flour optional for extra thickness
  • 2 cup shredded cheddar cheese divided ½ cup and 1.5 cups
  • 1/2 cup grated Parmesan cheese divided ¼ cup x2
  • Cooking spray

Instructions
 

  • Preheat your oven to 375°F.
  • Cook broccoli in the microwave for 3 minutes.
  • Spread the chicken and broccoli evenly in a greased casserole dish.
  • In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant.
  • Add almond milk (or heavy cream), chicken broth, Dijon mustard, onion powder, dried thyme, salt, and pepper to the saucepan. Stir to combine.
  • Mix in almond flour until well combined.
  • Bring the sauce to a simmer and cook for a few minutes until it starts to thicken.
  • Remove the sauce from heat and stir in a half cup of the cheddar cheese and half of the Parmesan cheese until melted.
  • Pour the sauce evenly over the chicken and broccoli in the casserole dish.
  • Sprinkle the remaining cheddar and Parmesan cheese on top.
  • Bake in the preheated oven for about 18-20 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
  • Allow the casserole to cool for a few minutes before serving.