Recipe: Appetizing Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

Creamy Chicken, Broccoli & Cauliflower Bake (LCHF). Bottom line here: this baked When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit. A hearty combo of rotini pasta, ground chicken, and diced broccoli mixed in a creamy sauce, this kid-friendly main dish is topped with melted Cheddar cheese. This creamy Chicken and Broccoli skillet casserole is one of the fastest easiest gluten free meals you can throw on the table.

Creamy Broccoli Chicken Shells and Cheese. This Chicken and Broccoli Pasta tastes like a dressed up version of the boxed shells and cheese you grew up eating! A delicious creamy chicken broccoli concoction that is quick to put together and melt-in-the-mouth delicious for the family. You can have Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Creamy Chicken, Broccoli & Cauliflower Bake (LCHF)

1. Prepare 2 large of chicken breasts.
2. Prepare 3 cup of broccoli florets.
3. Prepare 4 cup of cauliflower florets.
4. It's 2 tbsp of butter.
5. Prepare 1 tbsp of olive oil.
6. Prepare 1 medium of onion, sliced.
7. It's 2 tbsp of bacon fat or lard.
8. Prepare 1 of chicken stock cube, made up to 1 cup of stock with hot water.
9. You need 1 cup of double/heavy cream.
10. Prepare 1/4 tsp of garlic powder.
11. You need of salt (of your choice).
12. Prepare of ground black pepper.

This Broccoli Soup is loaded with shredded chicken and veggies. Easy to make, so filling, healthy, and the perfect chicken soup recipe for those cozy winter nights. This recipe was so easy and my whole family enjoyed it! This easy Chicken and Broccoli Pasta is a healthier version of your favorite restaurant dish with the most delicious creamy Parmesan sauce, fresh broccoli, chicken, and a touch of lemon.

Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) step by step

1. Preheat the oven to 220 C..
2. Place bite sized florets of broccoli and cauliflower into a deep sided baking dish..
3. Add the olive oil and mix the vegetables around to coat them..
4. Dot with butter and season with salt and pepper..
5. Bake veg for 25 minutes, until they get a nice brown colour on top..
6. Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes...they will shrink).
7. Heat a skillet on a medium high heat. Add half the lard and get it hot..
8. Brown the chicken in small batches, then set it aside in a bowl..
9. Season the chicken in the bowl..
10. Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in)..
11. Fry the onion for 5-8 minutes until nicely browned..
12. Add the garlic powder to the skillet, along with the chicken, stock and cream..
13. Deglaze the pan by stirring this mixture..
14. Remove the veg carefully from the oven and pour over the chicken mixture..
15. Put back into the oven and bake for a further 25 minutes until all brown and bubbly..
16. Remove from the oven. Allow the food to rest at least 5 minutes before serving..

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