Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cauliflower florets, broccoli florets, heavy cream, chicken broth, and half of the cheddar cheese. Stir until everything is well-coated.
- Season with garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the mixture into a greased casserole dish, spreading it out evenly.
- Top with the remaining cheddar cheese and drizzle olive oil on top.
- Bake for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
- Garnish with chopped parsley before serving.
Notes
Use fresh vegetables for better texture and flavor. You can swap heavy cream for a half-and-half mixture for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg