Cheddar Chicken and Broccoli Casserole

You can never have too many main course recipes, so give Cheddar Chicken and Broccoli Casserole a try. This recipe makes 6 servings with 367 calories, 29g of protein, and 26g of fat each. For $1.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from tasteahalics has 1461 fans. It is a good option if you're following a gluten free diet. It will be a hit at your Autumn event. A mixture of heavy cream, cheddar cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 72%, this dish is pretty good. Cheddar Chicken and Broccoli Casserole, Cheddar Broccoli & Chicken Casserole, and Broccoli-Quinoa Casserole with Chicken and Cheddar are very similar to this recipe.

Servings: 6

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 450F. If you're using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out great without any precooking. If you havent shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite sized pieces. In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream. Mix to combine thoroughly. Place your chicken and broccoli into a greased 8x11 inch baking dish. Spread them into an even layer, pressing firmly. The casserole should be slightly packed. Drizzle heavy cream over the entire layer. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe. Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges. Into a ziploc bag, add 1 oz. of pork rinds and crush them with either your hands or a rolling pin. Add these crushed pork rinds over the shredded cheese for a crispy casserole top. Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown. Serve with a side of marinara sauce and enjoy!

 

Step by step:

1. Preheat your oven to 450F. If you're using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. We used frozen broccoli for this recipe and it turned out great without any precooking.

2. If you havent shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite sized pieces.

3. In a deep mixing bowl, combine shredded chicken, frozen broccoli florets, olive oil and sour cream.

4. Mix to combine thoroughly.

5. Place your chicken and broccoli into a greased 8x11 inch baking dish.

6. Spread them into an even layer, pressing firmly. The casserole should be slightly packed.

7. Drizzle heavy cream over the entire layer.

8. Add your seasonings of choice in this step as well. Salt, pepper, paprika and oregano will work very well for this recipe.

9. Add a cup of shredded cheddar cheese to the top of your casserole all the way up to the edges.

10. Into a ziploc bag, add 1 oz. of pork rinds and crush them with either your hands or a rolling pin.

11. Add these crushed pork rinds over the shredded cheese for a crispy casserole top.

12. Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown.

13. Serve with a side of marinara sauce and enjoy!

Nutrition Information:

covered percent of daily need