Cheesy chicken and broccoli casserole is a family favorite and when you make this version, it is also low calorie and low carb.
Course Light Dinner/Lunch, Low Carb Main, Main Course
Cuisine American - low -carb, American Classic
Keyword broccoli, Casserole, chicken
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 322kcal
Author Katherine Peters
Ingredients
2cupraw cauliflower crumbleskeep some larger if you like more texture
2cupchicken stockmore as needed
1cupbroccoli flowerettescut small
1/3poundchicken cut in a small dice
3 1/2ouncesgrated sharp cheddarreserve 1/4 cup for top, up to 1/4 cup more if you like it cheesier.
1/2cupheavy cream
1/4cupwhite wine
Salt and pepper to taste
Instructions
Make the cauliflower crumbles by pulsing raw cauliflower in the food processor until it looks like small grains of rice or large couscous.
Preheat the oven to 375F.
Cook the cauliflower in the chicken stock until it is very tender, about 10 minutes.
Remove the cauliflower but reserve the stock.
Set the cauliflower aside.
Add the chicken and broccoli to the stock and simmer until the broccoli is tender and the chicken is cooked through, about 10 minutes. You may need to add extra stock.
Remove the chicken and broccoli and mix it gently into the cauliflower in a large bowl.
There should only be about 3 tablespoons or so of stock left at this point. If not, simmer gently until the stock is reduced to 3 tablespoons.
Add the white wine to the chicken stock and simmer, uncovered, until it is reduced by about 1/4.
Whisk in the cream and the cheese.
Simmer, whisking often, until the sauce is smooth and slightly thickened.
Taste the sauce and add salt and pepper as needed.
Pour over the vegetable and chicken mixture.
Stir gently to blend.
Spoon into a small, greased casserole dish.
Sprinkle with reserved cheese.
Bake for 20 to 30 minutes, or until it is bubbling and golden on the top.