Western · Keto
Million-Dollar Chicken & Broccoli Bake
Shredded rotisserie chicken folded with broccoli into a creamy cream-cheese-sour-cream sauce, topped with a Mexican cheese blend and crisp bacon. Twenty minutes in the oven, comfort-food guaranteed.
Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
5g Net carbs
45g Protein
33g Fat
510 Calories
Per serving
Ingredients
- 10 oz bag (280g) Broccoli florets
- 1 lb (450g) Cooked rotisserie chicken, shredded
- 1/2 cup Chicken bone broth
- 6 oz (170g) Reduced-fat cream cheese, softened
- 1/2 cup (120g) Light sour cream
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 cup (60g) Shredded Mexican cheese blend
- 4 slices Crisp bacon, crumbled
- to taste Salt and pepper
Method
- Preheat oven to 375°F (190°C). Lightly grease an 8x8 or similar baking dish.
- Steam or microwave broccoli until just tender. Spread evenly in the dish.
- Whisk cream cheese, sour cream, broth, garlic powder, onion powder, salt, and pepper until smooth.
- Fold shredded chicken into the sauce, then pour over the broccoli, smoothing the top.
- Top with bacon crumbles and the shredded cheese blend.
- Bake 20 minutes until hot, bubbling, and golden on top. Rest 5 minutes before serving.
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