Ingredients
Scale
- 1 pound broccoli (cut into florets)
- 1 rotisserie chicken (shredded)
- 8 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 cup unsweetened almond milk
- 1 cup cheddar cheese (shredded)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Fresh basil (chopped)
Instructions
- Preheat your oven to 200C/390F.
- Boil broccoli florets in salted water until al dente, about 3-5 minutes; drain.
- In a small saucepan, combine cream cheese, heavy cream, almond milk, Dijon mustard, garlic powder, salt, and pepper over low heat; whisk until smooth.
- In a large mixing bowl, combine the drained broccoli and shredded chicken; pour the sauce over and mix well.
- Transfer to a casserole dish and top with shredded cheddar cheese.
- Bake for 20-30 minutes until heated through and golden brown on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1/6 of the casserole (approximately 200g)
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg