Easy and Festive Keto Chicken Casserole
5.9g
Net Carbs
28.4g
Protein
29.3g
Fat
2.1g
Fiber
412
Calories
Ingredients:
- 2 tablespoons Sherry, Cooking Wine
- 1/2 teaspoon Black Pepper
- 1 cup Heavy Cream
- 3 cup, cooked, diceds Rotisserie Chicken
- 4 cups chopped Broccoli
- 1 cup chopped Sweet Red Peppers
- 4 ounces Parmesan Cheese (Shredded)
- 1 cup (8 fluid ounces) Chicken Stock
- 1/2 teaspoon leaf Tarragon
- 1 tablespoon Parsley
Directions:
Though this recipe contains alcohol it is considered as a phase 1 recipe because most of the alcohol is cooked off. However, it is best to avoid this recipe if you are in the first two weeks of Induction.
- Preheat oven to 350°F.
- In a medium pot reduce the chicken stock and heavy cream to about 1 cup over medium-high heat; 20 minutes.
- Shred rostisserie chicken (you will need 1 chicken for this recipe) and place in a 3 quart casserole dish with the broccoli and chopped red peppers.
- Add parsley, tarragon, cooking sherry and black pepper and half of the cheese to the cream mixture. Pour this over the chicken and vegetables in the casserole dish. Top with remaining Parmesan cheese and bake for 30 minutes covered with foil. Remove the foil and bake an additional 10 minutes until golden on top.
