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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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 (you could substitute hemp hearts to lower the carbs)
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:
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