Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 pounds skinless chicken breasts (Cut into 1 inch cubes.)
  • McCormick's Montreal Chicken Seasoning (to taste)
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/2 tablespoon xanthan gum
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy whipping cream (I used a brand that has zero carbs.)
  • 4 oz cream cheese (softened)
  • 15 oz frozen broccoli (I used the packaged steamable kind to save time.)
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan cheese

Instruction

  • Preheat oven to 350 degrees.
  • Spray a 9x13 casserole dish with cooking spray.
  • Heat a skillet on medium-high heat. When hot, add the olive oil, onions and garlic. Cook for 2-3 minutes until fragrant.
  • Add the chicken cubes to the skillet and season with the chicken seasoning, salt, and pepper to taste. Cook the chicken for 4-5 minutes, stirring and flipping the chicken until it is no longer pink on each side.
  • Remove the chicken, onions, and garlic and set aside on a plate. 
  • Add the butter to the skillet on medium-high heat. Allow the butter to melt and then add the xanthan gum. Use a whisk and stir until combined. This will create a roux and the sauce should thicken.
  • Pour in the chicken broth. Whisk to combine. Then add the cream cheese and heavy whipping cream. Whisk. Lower the heat to medium and allow it to cook for 3-4 minutes until thick.
  • When thickened, add the cooked, steamed broccoli and stir. Then pour the mixture into the casserole dish with the chicken mixture.
  • Sprinkle the shredded cheese throughout the top.
  • Bake for 18-22 minutes until the cheese begins to bubble.
  • Cool before serving.