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Servings
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- 2 Chicken Breast shredded
- 4 C Broccoli blanched or steamed
- 1/2 C Chicken Stock
- 1/2 C Mayo
- 1/2 Spaghetti Squash prepared
- 20 OZ. Cheddar Cheese shredded
- 1 C Sour Cream
- 1 Tsp Salt
- 1/2 Tsp. Pepper
Ingredients
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- I start with making sure my spaghetti squash and chicken breast are cooked and shredded.
- Place the blanched broccoli in the bottom of a lightly greased casserole dish.
- Mix together the chicken chicken stock, mayo, spaghetti squash, sour cream and 1/2 of the cheddar cheese. Spread it over the top of the broccoli.
- Top with remaining cheese.
- Bake at 350 for 40-45 minutes or until everything is nice and bubbly.
This dish was a very yummy, if I say so, myself! It was flavorful, cheesy and a great dish for those on a Low Carb/Keto diet. So since we started this adventure, I have been struggling to come up with different recipes for the blog. Many of them have not been blog worthy. As I learn to cook differently, please bear with me. If you have any suggestions or recipes to share, PLEASE DO! So let me tell ya how I made this YUMMY Broccoli Chicken Casserole.
The first think I do is prep some of the ingredients. I roast the spaghetti squash. If you are unsure on how to do this, here is how I roast it.
I also blanch or steam the broccoli and shred the cooked chicken breast.
Time to mix the chicken, spaghetti squash, 1/2 the cheese, salt and pepper, sour cream, mayo and chicken stock.
In a lightly sprayed 9 by 13 inch casserole dish, spread the broccoli out evenly.
Spread the chicken and cheese mixture over the top of the broccoli.
Sprinkle the remaining cheese on top of the casserole.
Bake for 40 minutes at 350 degrees until lightly toasted and bubbly!
Allow to cool for 10 minutes and enjoy!
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