Satisfy Cravings with Low Carb Chicken Casserole and Bacon
Enjoy a comforting Low Carb Chicken Casserole with Broccoli and Bacon that's hearty, keto-friendly, and perfect for family dinners.
Equipment
- Large skillet
- casserole dish
- Saucepan
Ingredients
For the Casserole
- 2 tablespoons olive oil for sautéing
- 1 pound boneless skinless chicken thighs cubed
- 4 cups broccoli florets blanched
For the Cheese Sauce
- 4 tablespoons butter for richness
- 2 cloves garlic minced
- 1 cup heavy whipping cream base for sauce
- 1 cup shredded cheddar cheese for sauce
- 1/2 cup parmesan cheese for depth
For the Topping
- 1 cup shredded cheddar cheese for topping
- 6 slices bacon cooked and crumbled
Instructions
Preparation
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the chicken with salt and pepper until cooked through, about 7-10 minutes.
- Blanch the broccoli florets in boiling water until just tender, about 2-3 minutes; rinse under cold water.
- Combine the cooked chicken and broccoli in a greased 9x13 casserole dish.
Cheese Sauce
- Melt the butter in a saucepan over medium heat.
- Sauté the minced garlic in the melted butter for 30 seconds.
- Add the heavy whipping cream to the saucepan and whisk until thickened, about 2-3 minutes.
- Stir in 1 cup of shredded cheddar and parmesan cheese until melted.
- Fold in the crispy bacon pieces into the cheese sauce.
- Pour the cheese sauce over the chicken and broccoli, tossing to coat.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20 minutes until bubbly and golden on top.
Notes
Optional: Garnish with additional crispy bacon pieces for extra crunch. Store leftovers in an airtight container for up to 3 days.