This week in the kitchen with Sharon I fixed this great low carb dish — chicken broccoli and cheese casserole. It was delious. I love to fix these one dish casseroles and serve with a salad. It’s the ideal dinner and the leftovers are just as good.
I hope you enjoy this as much as my family and I did.
1 lb. boneless/skinless chicken breasts
2 10 oz. steam bag of broccoli (you may also use fresh)
2 tb. butter
6 oz. Philadelphia Cream Cheese
1 3/4 cup heavy whipping cream
12 oz. sharp shredded cheese
4 oz. mozzarella cheese
1/2 cup parmesan cheese
1 tb. garlic powder
1 teaspoon paprika
1 tb. Italian seasoning
1 teaspoon parsley
Salt/pepper to taste
Preheat oven to 375 degrees. Cook chicken breasts in a slow cooker three hours on high or six hours on low. I always add a little chicken broth and salt and pepper, but you can use water instead. Remove from the slow cooker and shred. My family prefers chicken breasts, but you can use thighs or a whole chicken too. Or, skip preparing the chicken and use a rotisserie chicken instead to save time.
Cook the fresh broccoli or microwave the steam bags of broccoli and drain.
In a saucepan, add butter, heavy whipping cream, garlic, and half of the Italian seasoning. Add softened cream cheese and stir with a whisk until thoroughly combined and cook over low medium heat until the sauce is smooth.
Add cheeses stirring continually reserving one-fourth cup of cheddar cheese one-eighth cup of the other cheeses for the topping.
Grease a 9-inch by 13-inch casserole dish and layer the shredded chicken first.
Add the steamed broccoli on top of the chicken.
Remove saucepan with the cheese sauce from the stove and pour on top of the broccoli and shredded chicken, making sure that it is completely covered.
Sprinkle the reserved cheese on top of the casserole along with parsley, paprika, and the remaining Italian seasoning.
Bake in a 375-degree oven for 30 minutes.
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Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.