Why You’ll Love This Low Carb Chicken and Broccoli Casserole Recipe
If you’re looking for a comforting dish that won’t derail your low-carb lifestyle, this Chicken and Broccoli Casserole is a game-changer.
I love how it combines tender chicken and crisp broccoli, all enveloped in a creamy, cheesy sauce. It’s hearty enough to satisfy my cravings without the guilt.
Plus, it’s simple to prepare, making it perfect for busy weeknights. I appreciate that it’s packed with protein and nutrients while being low in carbs.
When I serve it, everyone, including my family, enjoys it, and I can’t help but feel proud of a dish that fits my healthy eating goals.
Ingredients of Low Carb Chicken and Broccoli Casserole
When it comes to whipping up a comforting meal that keeps your carb count low, this Low Carb Chicken and Broccoli Casserole really hits the spot. The ingredients are simple and straightforward, which makes it all the more inviting. You probably already have most of them in your kitchen, or at least something similar.
And let’s be real—we could all use a recipe that combines chicken and broccoli in a creamy, cheesy embrace. Plus, it’s a great way to sneak in some veggies without your family even noticing. So, let’s explore what you’ll need for this delightful dish.
Ingredients for Low Carb Chicken and Broccoli Casserole:
- 3 1/2 boneless skinless chicken breasts
- 16 ounces frozen broccoli florets
- 2 tablespoons butter
- 1 (10 3/4 ounce) can of Campbell’s cream of chicken and mushroom soup
- 6 ounces sour cream
- 1 cup real mayonnaise
- 1/2 teaspoon thyme
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon rosemary
- 1/4 teaspoon sage
- 2 cups shredded Monterey Jack cheese
Now, as you gather your ingredients, keep in mind that you can always customize this casserole to fit your tastes or what you have on hand. For instance, if you’re not a fan of Monterey Jack cheese, feel free to swap it out for cheddar or even a blend of your favorites.
And if you prefer fresh broccoli over frozen, go for it—just make sure to steam it until it’s perfectly crisp but not mushy. Oh, and I should mention that the use of real mayonnaise and sour cream adds a luxurious creaminess that’s hard to beat, but if you’re looking for a lighter option, low-fat versions could work too.
Just remember, this dish is all about balance, so feel free to experiment while keeping those flavors in check. Happy cooking!
How to Make Low Carb Chicken and Broccoli Casserole
To whip up this delicious Low Carb Chicken and Broccoli Casserole, you’ll first want to tackle the chicken. Grab your 3 1/2 boneless skinless chicken breasts and cut them into bite-sized chunks. You could say it’s like prepping for a mini chicken army, ready to march into the deliciousness ahead.
Heat a skillet over medium/high heat and toss in a little butter (about 2 tablespoons should do). Add the chicken, sprinkle with a pinch of salt and pepper, and cook it until it’s no longer pink in the center. This step is vital; undercooked chicken isn’t just a culinary faux pas, it’s a health hazard. So, keep an eye on it, and when it’s done, set it aside.
While your chicken is sizzling away, let’s turn our attention to the broccoli. Grab those 16 ounces of frozen broccoli florets—you know, the trusty green stuff that’s often neglected in the back of the freezer.
Steam or cook it according to the package directions, but I recommend steaming it just enough to keep it slightly crisp. Nobody wants mushy broccoli in their casserole. Once it’s done, mix in a bit of salt and toss in that 2 tablespoons of butter—trust me, it makes all the difference.
Now, take a 9×13 baking pan and lay your buttered broccoli at the bottom like a cozy green bed for the chicken.
Next up, let’s get saucy. In a large bowl, combine that 10 3/4 ounce can of Campbell’s cream of chicken and mushroom soup, along with 6 ounces of sour cream and 1 cup of real mayonnaise.
Add in the herbs: 1/2 teaspoon of thyme, 1/2 teaspoon of Lawry’s Seasoned Salt, 1/2 teaspoon of curry powder, 1/4 teaspoon of rosemary, and 1/4 teaspoon of sage. Stir it all together until you have a creamy concoction that looks like it could be served at a fancy restaurant.
Now, fold in your cooked chicken chunks—make sure they’re well-coated in that flavorful mix. Pour this chicken medley over the broccoli in your baking pan, spreading it out evenly.
Don’t forget to top it all off with the remaining 1 cup of shredded Monterey Jack cheese, and maybe a sprinkle of curry powder for that little extra flair. Then, pop it into a preheated oven at 350 degrees F for 40 to 45 minutes.
The goal is a hot, bubbly, golden masterpiece that brings everyone to the dinner table. Enjoy the subtle triumph of creating such a comforting dish that’s both satisfying and low in carbs.
Low Carb Chicken and Broccoli Casserole Substitutions & Variations
While the classic Low Carb Chicken and Broccoli Casserole is a hit as it is, there are plenty of substitutions and variations you can explore to cater to your taste or dietary preferences.
For instance, swap the chicken for cooked turkey or even tofu for a vegetarian option. You can use fresh broccoli instead of frozen for more crunch.
If you’re dairy-free, almond or coconut milk can replace sour cream and mayonnaise. Experiment with different cheeses like cheddar or pepper jack for added flavor.
Don’t hesitate to add other veggies like bell peppers or spinach to boost nutrition! Enjoy customizing!
Additional Tips & Notes
A few simple tips can elevate your Low Carb Chicken and Broccoli Casserole experience.
First, don’t skip the herbs; they really enhance the flavor. I’ve found that using fresh herbs can make a noticeable difference.
Also, consider adding some cooked bacon for extra richness. If you like a bit of crunch, sprinkle some crushed pork rinds on top before baking.
For a creamier texture, you can mix in some cream cheese with your sauce.
Finally, let the casserole sit for a few minutes after baking—it allows the flavors to meld beautifully.
Enjoy your delicious creation!