Rating: 4.5 stars
77 Ratings
  • 5 star values: 61
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Delicious, filling, gluten free, keto friendly, and super easy!

Recipe Summary

cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
prep:
15 mins
Servings:
10
Yield:
1 9x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.

  • Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.

  • Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

Nutrition Facts

357 calories; protein 13.4g; carbohydrates 6g; fat 31.8g; cholesterol 68.6mg; sodium 519.8mg. Full Nutrition
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