This dish is creamy, cheesy and full of chicken, broccoli and mushrooms. It is also full of comfort! I used a rotisserie chicken so it comes together quick. This casserole is low-carb, Keto-friendly, as well as kid friendly! It is perfect for a weeknight meal, or a Sunday lunch. It could be made up ahead and just popped in the oven to cook for about 20 minutes. Delicious!
Here's what you need: (to serve 6)
Meat pulled and shredded from 1 rotisserie chicken
2 T Butter
1/2 cup onion finely chopped
8 oz mushrooms sliced
2 t T flour
1 cup low sodium chicken stock
1/2 cup heavy cream, or half and half
1/2 t salt
1/4 t black pepper
1 cup shredded cheddar cheese
1 T mayonnaise
1 T lemon juice
4 cups broccoli florets ( blanched or steamed)
Cooking spray
1/3 cup shredded parmesan cheese
Preheat oven to 350. Melt the butter in a large skillet. Add onion and saute a couple of minutes. Add the mushrooms, saute about 5 minutes more. Sprinkle the flour over the mushrooms and stir for 1 minute. Add the chicken stock, cream, salt and pepper. Bring to a boil, them lower to a simmer, until it thickens. about 5 minutes. Remove from heat and let it sit for about 2-3 minutes. Stir in 1/2 cup of the cheddar cheese, mayo and lemon juice. Stir in the broccoli and chicken. Spray a 9 x 13 casserole dish with cooking spray. Spoon the mixture into the casserole dish. Top with the other 1/2 cup of cheddar cheese and the parmesan cheese. Bake for about 20-22 minutes. Delish!!