Creamy, cheesy, and packed with protein—this casserole is ideal for meal prep or an easy family dinner.
Servings: 6
Per serving (approx.):
- Calories: 360
- Protein: 36 g
- Carbs: 7 g (about 4 g net carbs)
- Fat: 20 g
Ingredients
- 3 cups cooked chicken breast, shredded or diced
- 4 cups broccoli florets, lightly steamed
- 1½ cups shredded cheddar cheese, divided
- 4 oz (115 g) cream cheese, softened
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cream cheese, sour cream, heavy cream, garlic, onion powder, paprika, salt, and pepper until smooth.
- Stir in the Parmesan cheese and 1 cup of the shredded cheddar.
- Fold in the cooked chicken and broccoli until evenly coated.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Bake for 20–25 minutes, until hot and bubbly.
- For a golden, crispy top, broil for 2–3 minutes at the end.
- Garnish with fresh parsley before serving.
Optional Add-Ins
- Cooked bacon crumbles
- Sautéed mushrooms
- Diced jalapeños for a spicy kick
- A pinch of red pepper flakes
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. Thaw overnight in the refrigerator before reheating.
This casserole is delicious on its own or served with a crisp green salad for a complete low-carb meal.
