Cheesy Broccoli Bacon Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I created this dish to use the broccoli I had bought for the first time in my life (used to hate the stuff!) and to fit my parents' low carb diet. The fastest way to pre-cook the broccoli, chicken and bacon is by using a combination of the microwave and stovetop. I cooked the bacon and chicken in the microwave-separately-and I steamed the broccoli-but you could also nuke the broccoli and saute the other two). Ingredients:
1 head broccoli, chopped, cooked |
4 chicken breasts, diced, cooked |
7 slices bacon, chopped, cooked |
3/4 cup sour cream |
4 tablespoons cream cheese |
1 1/4 cups monterey jack cheese, grated |
1 cup chicken stock |
1/4 cup milk |
1/8 teaspoon ground pepper |
1/2 teaspoon garlic powder |
1/2 cup monterey jack and cheddar cheese blend, grated |
2 tablespoons parmesan cheese |
1/2 teaspoon bacon grease, reserved (optional) |
Directions:
1. In a medium saucepan, heat chicken stock until boiling.
2. Reduce heat to low and stir in sour cream and milk.
3. When dissolved, stir in monterey jack.
4. When dissolved, stir in cream cheese.
5. Add garlic powder, ground pepper, and bacon grease (optional).
6. Whisk until smooth.
7. Remove sauce from stove and pour into the bottom of a rectangular glass casserole dish.
8. Layer chicken, bacon and broccoli over the sauce.
9. Sprinkle cheddar/jack and parmesan over the top.
10. Bake at 350 for 15-20 minutes.
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