Cheddar Chicken and Broccoli Casserole
A healthy version of the class dish Chicken Devan.
Serving Size: 6 servings
Cheddar Chicken and Broccoli Casserole
The KETO version of the classic, Chicken Devan.
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 1 rotisserie chicken, meat pull off and shredded
- 2 teaspoons olive oil
- 2 cups broccoli (can use frozen)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- 1 ounce pork rinds
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
Instructions
- Preheat oven to 450°F. 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 fine.
- If you haven’t shredded your chicken, simply cook the chicken breasts in an oiled pan and use 2 forks to pull the chicken apart into more bite size pieces.
- In a deep mixing bowl, combine shredded chicken, broccoli, 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.
- In a Ziploc bag, add 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!
Notes: