KETO Cheesy Broccoli & Chicken Casserole

This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!

I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.

Ingredients

• 1 pound of Broccoli, cut into florets
• 1 pound boneless chicken, diced
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 cup Half and Half  or Heavy Cream
• 1 tablespoon of Dijon Mustard
• 1 teaspoon of Garlic Powder
• ½ teaspoon of Salt
• ¼ teaspoon of Pepper, ground
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese plus 1/2 cup more
• 1 cup Cheddar Cheese, shredded

Instructions

Preheat your oven to 350F.

Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.

Add broccoli florets, onion and garlic to the skillet and sauté.

In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine. 

Top with the shredded parmesan cheese.

Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.

Serve immediately.

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Farmhouse Braised Chicken

This braised chicken is very simple, super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them! 

So, what is braising exactly? It’s a two-step cooking process that involves an initial sear followed by slow simmer in a liquid like wine or broth. The result is super tender meat with a flavorful crust. Basically, it’s the best of both worlds! 

It’s best served with rice, our cauliflower mash if you’re keepin’ it low carb.

And don’t forget a glass of Scout & Cellar 2019 FIDDLENECK CHARDONNAY. For this wine, grapes were handpicked from vines planted 20 years ago in Mendocino’s Lake County. After pressing, the juice fermented in stainless steel for 20 days. The wine then aged in 80% stainless steel and 20% neutral French Oak barrels for 3 months before bottling, unfined and lightly filtered. DID YOU KNOW? Chardonnay is the most popular grape varietal in the United States!

Ingredients

• 4 chicken quarters (or substitute with chicken drumsticks, thighs or breasts)
• Salt and pepper (to taste)
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 4 tablespoon butter
• 2 tablespoon olive oil
• 2 yellow onions (cut into 1/2″ slices)
• 2 carrots, diced
• ½ cup mushrooms, chopped
• 6 cloves garlic (roughly sliced)
• 1/4 cup all-purpose flour
• 2 tablespoon butter
• 1 cup shredded Parmesan cheese
• 3 cups chicken broth
• 2 tablespoon red wine vinegar

Instructions

Season the chicken with salt, pepper, garlic and onion powder. Set aside.

Heat four tablespoons of butter in a braiser over medium heat. 

Add the chicken and  sear for 3-4 minutes, or until the chicken is nicely browned. Flip, cover and continue searing for another 3-4 minutes. Remove the chicken from the braiser and set aside.

Add the onions, and carrots to the braiser. Bump the temperature up to medium high and cook, stirring, for about 5 minutes, until the vegetables are slightly caramelized and softened. 

Add the mushrooms and garlic, cook for about 30 seconds more.

Add the remaining butter to the braiser and let it melt. 

Add the flour and ½ cup of the cheese, whisk really well, ensuring no clumps remain. 

Cook, stirring until the flour turns brown and acquires nutty aroma.

Pour in the broth and red wine vinegar,  stir well. 

Turn off the heat. Taste and adjust the seasonings. 

Add the chicken back, nestling the pieces inside the vegetable mix.

Sprinkle the remaining ½ cup of cheese on top of the chicken. 

Cover the braiser and transfer to an oven preheated to 350 F.  Braise for 45-60 minutes, or until the internal temperature of the chicken reaches 185. 

Remove the chicken from the oven and serve hot with cauliflower mash or jasmine rice. 

Give the sauce/gravy a stir before pouring over chicken. 

Avocado Fried Egg Breakfast Sandwich

There’s nothing better than a breakfast sandwich! This breakfast sandwich has it all: avocado, two types of cheese, toast, and a fried egg. Plus, it can all be made with just a single skillet.

While I love traditional avocado toast, I might just love this avocado breakfast sandwich even more. Not only do you get the creamy avocado goodness in each bite, but it’s cheesy and gooey with a fried egg! 

Ingredients 

• 1 ripe Avocado, peeled and seeded
• ½ tablespoon lemon juice
• 1 teaspoon red pepper flakes 
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• Drizzle of Olive oil
• 2 eggs, fried per sandwich 
• 1 tablespoon butter 
• 2 pieces 5 grain bread, per sandwich 
• 1 slice of Swiss cheese per sandwich 
• 1 slice of cheddar cheese per sandwich

Instructions

Scoop avocado into a medium bowl. Add lemon juice, pepper flakes, salt and pepper; mash with a fork until mixed well. Set aside.

Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.

Heat a skillet over medium heat. Melt butter in skillet. 

Lay bread slices in the hot skillet. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado mixture, and remaining bread slice. Grill until golden brown.

Carefully flip the sandwich to grill on the other side until golden brown, 3 to 4 minutes.

Serve.