Ingredients
6 boneless chicken thighs (about 14 oz total)
2 heads fresh broccoli florets (about 12 cups chopped)
1 (10.5 oz) can low-carb cream of mushroom soup
1/2 cup heavy cream
2 tbsp Dijon mustard
4 cloves garlic, minced
1/4 cup chopped onion
1/2 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C)
Season chicken thighs with salt, pepper, and 1 tbsp Dijon mustard
Sauté chicken in oil until golden brown (6-7 minutes)
Steam broccoli for 3 minutes until tender-crisp
In a bowl, mix soup, heavy cream, remaining mustard, garlic, onions, broth, and 1/2 tsp pepper
Layer cooked chicken and steamed broccoli in a greased 9×13-inch baking dish
Pour sauce over the layers to half-cover
Top with cheddar cheese
Bake for 25 minutes until cheese is golden
Broil for 2-3 minutes for bubbly top
Let rest 5 minutes before serving
Notes
Substitute frozen broccoli (thawed and drained)
Chicken thighs can be replaced with breasts
Add sliced green onions for garnish before serving
Use olive oil or avocado oil for cooking
Casserole freezes well for up to 2 months
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 14g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 180mg