Description
A delicious and comforting creamy keto casserole packed with chicken, cauliflower, and broccoli, perfect for weeknight dinners.
Ingredients
- 250 g chicken breast, diced
- 150 g cauliflower florets
- 150 g broccoli florets
- 100 ml cooking cream
- 100 g cream cheese
- 100 g mozzarella cheese, grated
- 50 g butter
- 2-3 teaspoons Mediterranean herb mix
Instructions
- Preheat the oven to 180°C.
- In a pot of boiling water, cook the cauliflower and broccoli for about 4-5 minutes until tender but still firm. Drain and set aside.
- In a skillet over medium heat, melt 50 g of butter. Season the diced chicken with the Mediterranean herb mix and add to the pan. Sauté until golden brown and fully cooked, about 5-7 minutes. Remove and set aside.
- In the same skillet, lower the heat and melt the remaining butter. Add the cream cheese and cooking cream, stirring until creamy and well blended.
- Grease a baking dish and layer the pre-cooked cauliflower and broccoli at the bottom. Top with the sautéed chicken. Pour the creamy sauce over everything, covering it generously.
- Sprinkle the grated mozzarella cheese over the casserole, then place the dish in the oven and bake for 20-25 minutes or until the cheese is melted and golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
Store in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Keto