Description
Sometimes, I overestimate what my family will eat. No worries, a casserole will help use up those leftovers! You may use any combination of cooked chicken–dark and white, all dark, or all white. I used chicken thighs. Add some leftover cooked broccoli and some pantry items, and you are there. It’s a ‘keto’ recipe, to boot!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 ½ cups cooked chicken, cut into bite-sized pieces
- 3 cups chopped, cooked broccoli
- ¼ cup sliced almonds
- 4 tablespoons butter
- 1 cup heavy cream
- ½ (8 ounce) package cream cheese, cut into 1-inch cubes
- 4 ounces grated sharp Cheddar cheese
- salt and ground black pepper to taste
- ¾ cup crushed pork rinds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour olive oil into a 9×13-inch baking dish and spread over the bottom and sides. Arrange cooked chicken in a single layer in the dish. Distribute cooked broccoli evenly over the chicken and sprinkle with almonds.
- Melt butter in a saucepan over medium heat. Add cream; cook and stir for 1 to 2 minutes. Stir in cream cheese until melted and smooth
- 2 to 3 minutes. Add Cheddar cheese and stir until melted
- 2 to 3 minutes. Season with salt and pepper. Pour sauce over chicken
- broccoli
- and almonds; top with crushed pork rinds.
- Bake in the preheated oven until sauce is bubbly
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 12