Creamy Dreamy Chicken-Broccoli Casserole

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I don’t usually like broccoli cooked into casseroles because it invariably gets “overdone” by the time the dish is cooked.  But I think I’ve found a solution to that issue with the method I used to put this sinfully rich, tasty casserole together tonight.  The broccoli went into the mixture uncooked!  Voilà! Problem solved.  The broccoli was still quite firm in this final dish and for once, I actually liked this  broccoli casserole!  My husband REALLY liked this and kept dipping up more and more!  I loved it, too!  Guess this one will be a keeper for us. :)

I used precooked chicken, but you could dice up your chicken breast and sear in grease if you don’t happen to have any pre-cooked on hand.  This recipe is EASY! PEASY!  Basically you just toss the ingredients together in a bowl,  pour the mixture into a greased casserole dish, top with cheese and bake!

This recipe is not suitable for Atkins Induction unless you omit the wild rice.  Just increase the broccoli by 1 more cup and the dish will taste just fine.  This recipe, because of the small amount of wild rice in it, should not be enjoyed until you reach Pre-Maintenace or Maintenance due to the rice.  This dish is not suitable for a Primal-Paleo regimen.

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INGREDIENTS:

2 c. cooked chicken meat, diced large

2 c. broccoli, cut into small flowerettes and stem pieces

5 oz. cream cheese, softened

3 T. melted butter

½ c. heavy cream

½ c. shredded Parmesan cheese

3 T. mayonnaise (I use homemade)

½ tsp. my Shawarma Spice Blend (or your favorite blend)

3/4 c. chicken broth (I use homemade)

Dash black pepper

1 c. cooked wild rice

4 oz. Monterey Jack Cheese, shredded (for topping)

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a 9×13  or large oval casserole dish.  Cut up the broccoli and chicken and place in large mixing bowl.  Add the softened cream cheese and melted butter.  Stir well.  Now add all remaining ingredients except the  Monterey Jack Cheese.  Stir well to blend and pour into the greased baking dish.  Sprinkle the Jack cheese on top and bake at 350º for 45 minutes to 1 hour.  I served with a nice green salad and some garlic toast made with my favorite Gluten-Free Focaccia Bread.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

485 calories

39 g  fat

9.70 g  carbs, 1.30 g  fiber, 8.4 g  NET CARBS

25 g  protein

254 mg potassium

597 mg sodium

37% RDA Vitamin A, 19% B6, 30% B12, 35% C, 12% E, 15% calcium, 12% copper, 23% iron, 11% magnesium, 9% manganese, 29% niacin, 39% phosphorous, 30% riboflavin, 40% selenium, 7% thiamin, 21% zinc

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12 comments on “Creamy Dreamy Chicken-Broccoli Casserole

    • We just LOVED it, too! So glad you folks enjoyed it. Sometimes just a wee bit of wild rice is magical, and nos so carb-y if you keep the amount very small like I did in this.

  1. One could sub mushrooms for the wild rice to make it induction friendly (: this is a great, more-from-scratch version of a quick chicken breast, broccoli, and alfredo sauce bake I make.

  2. Just finished having dinner with this dish. My husband & I both loved it! The spices taste SO good! It is a great recipe and a keeper. We are on a low carb diet, so no rice for us, but it would taste great with it. I had fresh sliced mushrooms that I added, other than that, I followed the recipe as is. Thanks for this, and keep them coming!

    • So glad you and your hubby liked this, Pam! Man, the leftovers were great for lunch the next day, too! I like the idea of adding mushrooms or I may even try adding a package of well-rinsed shirataki tofu noodles to my next batch. Either will pull the carbs waaaay down.

    • Yes, the cup of cooked wild rice is included in the nutritional numbers. Omitting the wild rice will drop the carb count down to around 3.0 Net Carbs per serving.

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