This low carb Chicken and Broccoli Casserole is the reduced guilt version of a comfort food favorite. It is creamy, cheesy, and filled with chicken and broccoli deliciousness.
2cupsmilk;I used plantmilk but you can use any kind that is low in fat
2cupsbroccoli floretsfrom frozen and cooked
¾cupnon-fat Greek Yogurt
¼cuplow-fat Mayonnaise
1cupcheddar cheese
Instructions
Preheat oven to 350° F and center the oven rack. Lightly spray a 9×13 baking dish with nonstick cooking spray.
In a large saucepan sauté the onion until soft and translucent, about 5 minutes.
Add the chicken and fully cook, about 10 minutes. Cover with the flour, Cajun seasoning, garlic powder, salt, and pepper. Stir until the flour is cooked, about 2 minutes.
Slowly add in the milk while continually stirring. Bring the mixture to a boil and allow it to reduce until thick, about 5 to 10 minutes.
Add the cooked broccoli, yogurt, mayonnaise, and 1/2 cup of cheddar cheese. Stir until combined.
Transfer to the greased baking dish and top with the remaining 1/2 cup of cheddar cheese.
Bake for 25 to 35 minutes until golden and bubbly.
Serve with either riced cauliflower or white rice.
Video
Notes
Storing Information:
Covered and in the refrigerator for up to 5 days.
In the freezer, constructed and not baked, for up to 3 months.
Reheating Instructions:
If refrigerated, bring the casserole to room temperature and bake covered with aluminum foil at 300° F for 15 to 20 minutes.
If frozen, thaw in the refrigerator. Bake at 350° F for 30-45 minutes or until bubbly.