Easy and Festive Keto Chicken Casserole Recipe
Cook Time: 40 Minutes
Phase: Phase 1
1 cup HEAVY CREAM
1 tbsp PARSLEY
4 cup chopped BROCCOLI
0 1/2 tsp, leaves Tarragon
2 tbsp Sherry, Cooking Wine
3 cup, cooked, diced ROTISSERIE CHICKEN
1 cup (8 fl oz) CHICKEN STOCK
4 oz Parmesan Cheese (Shredded)
0 1/2 tsp BLACK PEPPER
1 cup, chopped SWEET RED PEPPERS
DIRECTIONSThough 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.
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