Simple Chicken and Broccoli Casserole prepared in a cast iron skillet. This straightforward and delightful keto supper meets up shortly or less. Rich and healthy and just 6g all out carbs.
I don't think I've at any point desired goulashes the manner in which I am wanting them this winter. What's more, this velvety, gooey (and simple!) Chicken Broccoli Casserole simply shot to the highest priority on the rundown for me. It's the best sort of keto comfort nourishment. Rich, healthy, and loaded with flavor and great fats.
I likewise love goulashes cooked or heated in a skillet. The busier I get, the more significant it is to eliminate overabundance dishes. So on the off chance that I can prepare the full feast across the board container, I am that a lot more joyful come supper time.
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Ingredients
- 1/4 cup butter, divided
- 12 ounces broccoli , coarsely chopped
- 2 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 1/2 cups shredded mozzarella, divided
- 1/2 cup grated parmesan cheese
- Salt and pepper
- 3 cups cooked chopped chicken (about 1 1/4 lbs)
Instructions
- Set a 10-inch ovenproof skillet over medium heat and add 2 tablespoons of the butter. Once melted, add the broccoli and sauté until bright green and just tender, about 4 minutes. Remove the broccoli to a bowl.
- Melt the remaining butter in the pan and add the garlic, cooking until fragrant, about 1 minute. Add the cream and bring to a simmer, then cook until reduced by about half, 3 to 5 minutes.
- Stir in 1/2 cup of the mozzarella and all of the Parmesan until melted. Season with salt and pepper to taste. Stir in the broccoli and the chicken and top with the remaining 1 cup of mozzarella cheese.
- Preheat the broiler. Set the pan about 6 inches from the heat and broil until the cheese is beginning to brown, 2 to 5 minutes (depends on how intense your broiler is!).
For more detail : bit.ly/2V2gcoC
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