Description
A creamy and cozy casserole packed with chicken and broccoli, perfect for busy weeknights while keeping carbs in check.
Ingredients
Main Ingredients
- 2 pounds chicken breast or thighs, bite-size pieces
- 4 cups broccoli florets, fresh or frozen
- 1 cup shredded mozzarella or Monterey Jack
- 1/2 cup grated Parmesan
- 3/4 cup mayonnaise or softened cream cheese
- 1/2 cup unsweetened almond milk or heavy cream
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice or Dijon mustard
- to taste Salt and pepper
- 1 tablespoon olive oil or butter
Instructions
Preparation
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- Season chicken with salt, pepper, paprika, and thyme, and toss with olive oil.
- Cut broccoli into bite-size florets. If you want it softer, steam for 1 minute and pat dry.
- In a bowl, whisk together mayo or cream cheese with almond milk or cream, garlic, onion powder, lemon juice, and a third of the Parmesan.
Baking
- Mix chicken and broccoli in the baking dish. Pour sauce over and fold gently to coat.
- Top with mozzarella or Monterey Jack, then the rest of the Parmesan.
- Bake for 22 to 28 minutes until bubbly and chicken reaches 165°F.
- Broil for 1 to 2 minutes for a golden top. Rest for 5 minutes before serving.
Notes
For a lighter sauce, use mayonnaise; for a richer option, choose cream cheese. Feel free to modify the veggies or cheese based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dinner, Main Course
- Cuisine: American