Keto Chicken and Broccoli Casserole

Ingredients

• 3 cups Cooked chicken, shredded
• 6 cups Broccoli florets
• 1.5 cups Heavy cream
• 2 cups Shredded cheddar cheese
• 2 tablespoons Almond flour
• 2 tablespoons Butter
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the 6 cups of broccoli florets in a pot and steam or boil them until they are tender but still slightly firm, which should take about 5 minutes. Drain the broccoli very well to remove excess water.
3. 3In a large bowl, combine the 3 cups of cooked chicken, the drained broccoli florets, and 1 cup of the 2 cups of shredded cheddar cheese.
4. 4In a saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of almond flour and cook for 1 minute, stirring constantly, until it forms a smooth paste.
5. 5Gradually whisk in the 1.5 cups of heavy cream into the saucepan. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Stir the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the thickened cream sauce.
7. 7Pour the prepared cream sauce over the chicken and broccoli mixture in the large bowl. Stir everything together until all the ingredients are evenly coated with the sauce.
8. 8Transfer the entire mixture from the bowl into a greased 9x13 inch baking dish. Spread it out evenly.
9. 9Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
10. 10Bake in the preheated oven for 20-25 minutes. The casserole is ready when the top is golden brown and the edges are bubbling.
11. 11Let the casserole cool for a few minutes on a wire rack before serving. This allows the sauce to set slightly.

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