Cheesy Chicken Broccoli Bake (Low Carb)

Lately, we’ve both been trying to eat a bit lower carb than usual. Focusing on lean meats and fresh veggies really seems to make us both feel better. However, with the Fall weather on it’s way, I’m still looking for that comfort food that warms you up on a cold evening.

This is sort of a revamp of my Mom’s Infamous Mac and Cheese, using the same amazing cheese sauce, but swapping out the macaroni for chicken and veggies.

I’m not saying this is the healthiest dinner (let’s be honest, it’s covered in cheese sauce), but it does hit that comfort food craving, while still keeping things low carb.

I made this on Saturday afternoon for an early dinner and was so happy with how it turned out. I can see this becoming a comfort food favourite around here.

What you’ll need:

• 4 cups Broccoli, cut into florets and steamed
• 1-1/2 lb Chicken, cooked and diced
• 4 strips of Bacon, cooked and cut into 1/4″ pieces
• 1/2 cup finely chopped Onion
• 1 cup chopped Mushrooms
• 2 tbsp Butter
• 2 tbsp Flour
• 2 cups Milk
• 2-1/4 cups grated Cheddar Cheese
• 2 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• Salt and Pepper to taste
• 3 tbsp Bread Crumbs

You can cook the chicken by pan frying, or use leftover roast chicken, but I like to poach/boil the chicken by dropping the whole chicken breasts into a large pot of boiling salted water for 15-20 minutes or until cooked through. Dice when cooled.

Meanwhile, steam the broccoli florets for 6-7 minutes or until tender.

In a non-stick frying pan, cook the bacon until crisp and remove to a plate lined with paper towel. Drain the fat, leaving a little bit left to sautee the onions and mushrooms in. Cook until the onions are translucent and the mushrooms are soft.

Meanwhile, in a large saucepan, make a roux which will be the base for the cheese sauce. Melt the butter in large saucepan on medium heat. Add flour and whisk for a few minutes while it is cooking.

When it has thickened, gradually whisk in the milk. Bring to boil and reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.

Now its time for a little Dijon mustard, garlic powder and some freshly ground pepper. Give it a taste and check for salt here. I tend to like mine just a little saltier to bring out all the flavours, but keep in mind that you will still be adding in the bacon too which can be salty.

Add the cooked vegetables, steamed broccoli, diced chicken and chopped bacon into a large bowl. Pour in the cheese sauce.

Grease a 2 qt casserole dish and pour the mixture in. Top with remaining 1/4 cup of cheese and breadcrumbs. I made a double batch so that I could freeze two half-size casseroles for emergency dinners.

These will be nice when we have some of those crazy work weeks coming up in the next couple of months.

They’re in the freezer now and ready to go! I’ll thaw these in the fridge the day before I want to cook them and then pop them in the oven (with the top removed) for 20-30 minutes at 350°F, or longer if the are still fairly frozen.

If you want to cook it up now, put it in the oven for 20-30 minutes at 350°F, until hot and bubbly.

The cheese sauce is ooey gooey, while the breadcrumbs on top add just the right amount of crunch. Next time I want to add even more broccoli for a veggie boost!

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