Ingredients
1.5 pounds chicken breast, boneless and cubed
4 cups broccoli florets, fresh or frozen
1/2 cup mayonnaise, full-fat
1/4 cup heavy cream
1.5 cups cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C) and line a 9×13-inch baking dish with parchment paper
In a large bowl, toss chicken cubes with half the garlic powder, onion powder, salt, and pepper
Spread chicken in the baking dish and roast for 20 minutes until golden and nearly cooked through
While chicken roasts, steam broccoli until just tender (5-7 minutes), then drain well
In a separate bowl, whisk mayonnaise, heavy cream, remaining garlic/onion powder, and half the cheese until smooth
Mix roasted chicken with broccoli and sauce, then transfer to the baking dish
Top with remaining cheese and broil for 3-5 minutes until golden and bubbly
Let cool for 5-10 minutes before serving
Notes
Use fresh chicken breast for optimal flavor and moisture
Blot steamed broccoli dry to prevent watery casserole
Broiling creates a golden, restaurant-style topping
Store leftovers in an airtight container for up to 3 days
Reheats well in the oven at 350°F
- Prep Time: 20
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg