Ingredients
Scale
- 3 cups cooked chicken breast, shredded or chopped (about 450g / 1 lb)
- 4 cups broccoli florets (fresh or frozen)
- 8 ounces cream cheese, softened (225g)
- ½ cup sour cream (120ml)
- ¼ cup mayonnaise (60ml)
- 1½ cups shredded sharp cheddar cheese (170g)
- 1 tablespoon olive oil or butter
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil or butter in a skillet over medium heat. Sauté broccoli florets for 4-5 minutes until bright green and just tender-crisp. Remove and set aside.
- In a medium bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, smoked paprika (if using), salt, and pepper until smooth.
- Fold in shredded chicken gently.
- Fold in sautéed broccoli, coating evenly.
- Transfer mixture to a 9×13 inch oven-safe casserole dish and spread evenly.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 20-25 minutes until cheese is melted, bubbling, and lightly browned.
- Let rest 5 minutes before serving.
Notes
- If sauce is too thick before baking, add a splash of unsweetened almond milk to loosen without adding carbs.
- To prevent top from browning too quickly, cover loosely with foil halfway through baking.
- Use room temperature cream cheese for smooth sauce.
- Sauté broccoli briefly to keep tender-crisp.
- Variations: swap chicken for tofu or chickpeas for vegetarian version; use dairy-free alternatives for dairy-free casserole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 320
- Fat: 20
- Carbohydrates: 8
- Protein: 30