- 1 pound boneless, skinless chicken breasts, diced
- 4 cups broccoli florets
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced chicken and broccoli florets.
- In a separate mixing bowl, whisk together the chicken broth, heavy cream, mayonnaise, shredded cheddar cheese, grated Parmesan cheese, chopped onion, minced garlic, paprika, salt and pepper to taste.
- Pour the mixture over the chicken and broccoli and stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch casserole dish.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Enjoy your delicious Keto Cream of Chicken Broccoli Casserole!