This recipe usually requires precooking the veggies...I prefer recipes where I can just throw everything together and bake it.
Ingredients
2 cup
Broccoli florets
(raw, no larger than 2 inch pieces so they cook quickly)
2 cup shredded
Chicken breast, roasted
(cooked)
1/4 cup
Yellow onion
(minced)
1/2 tsp
Garlic powder
1 cup
Cheddar cheese, sharp
(shredded)
1/3 cup
Mayonnaise, with olive oil
4 tbsp
Cream cheese
((add a bit more if you want more sauce))
4 tbsp
Heavy whipping cream, 38% M.F.
((add a bit more if you want more sauce))
1 dash
Salt and pepper
Instructions
1. Preheat oven to 350. 2. Mix everything together in a bowl until well combined. Get in there and mix it with clean hands if necessary...sometimes that works better than a spoon! 3. Pour into a baking dish, top with extra cheese if desired, and cover with oven-proof lid or foil. It's important to cover the casserole to help soften the raw veggies so don't skip this step! 4. Bake for 20-25 minutes until broccoli is slightly tender. 5. Remove cover and bake for an additional 5-7 minutes until bubbly and golden brown on top. 6. Serve with your choice of low-carb pasta/rice and a salad.
