Filled with juicy chicken, tender broccoli and a rich ricotta-based sauce, this Creamy Chicken Broccoli Casserole is both delicious and easy. Whether you need a quick entrée for a party or an easy meal during the week, this recipe has you covered. Bonus: it’s naturally low carb and gluten free.
What You Need to Make Creamy Chicken Broccoli Casserole
Equipment
- Measuring Cups
- Large Mixing Bowl
- 9×13-inch Casserole Dish
- Nonstick Cooking Spray
- Rubber Scraper
- Fork
Ingredients
- Broccoli Florets – You’ll want these trimmed and cut into bite size pieces.
- Water – This is just for steaming the broccoli. It doesn’t go into the casserole.
- Ricotta – I use the full fat version.
- Heavy Cream
- The Blonde Italian Giavanna’s Garden Garlic Seasoning – This is a blend of garlic, herbs, and oil. I love this particular version. However, if it is not available near you,
- Eggs – I always use Jumbo.
- Shredded Mozzarella Cheese – You can shred your own or buy pre-shredded. I use pre-shredded. Just be aware that pre-shredded cheese often contains an anti-caking agent that adds about 1 gram of carbs per ¼ cup.
- Grated Parmesan Cheese – You can buy it pre-grated or grate your own. I buy mine already grated.
- Pre-Cooked Chicken Strips – You can cook your own if you prefer. I used the pre-cooked ones to save time.
Getting Started with Making Creamy Chicken Broccoli Casserole
The whole point of this dish is to keep things simple and fast. To that end, I’m using ingredients like pre-cooked chicken strips and pre-shredded cheeses. For most of the ingredients, you can take an alternative route and start from scratch. That’s entirely up to you. It’ll just take a bit longer.
Prepping the Oven and Dish
Before we start with the food, we’ll preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Steaming the Broccoli
We’ll steam to broccoli to just under the level of doneness I would use if serving it on its own.
To keep things quick, in the microwave, we’ll steam 1 pound of Broccoli Florets with approximately ¼ cup Water for 3 ½ minutes. I use either a steamer basket or zip top bag with a small corner left unsealed to allow for venting.
Making the Sauce
To make the sauce, in a large mixing bowl, we’ll lightly beat 1.25 cups of Ricotta (the whole milk kind), ½ cup of Heavy Cream, 2 Eggs, and ⅓ cup of The Blonde Italian Gianna’s Garden Seasoning. Once homogenous, we’ll stir in 4 ounces of Mozzarella (shredded) and ½ cup of Parmesan (grated).
Assembling the Casserole and Baking It
To assemble the casserole, we’ll fold the Broccoli Florets and Chicken Strips into the sauce until they’re evenly coated. Then we’ll pour the mixture into the prepared baking dish and bake it at 350°F for 35 minutes or until an internal temperature of 165°F is reached.
You’ll want to serve it warm.
Related Recipes
If you’re interested in some other creamy casseroles, you should take a look at these recipes:
- Creamy Broccoli Casserole
- Creamy Turkey, Bacon, and Tomato Casserole
- Cozy Chicken and Cauliflower Casserole
- Broccoli Pumpkin Queso Casserole
- Ham, Mushroom, and Spaghetti Squash Casserole
- Chicken and Cauliflower Rice Fajita Casserole
- Keto Pizza Casserole
- Creamy Garlic, Broccoli, and Mushroom Spaghetti Squash
Creamy Chicken Broccoli Casserole
Ingredients
- 1 pound Broccoli Florets Trimmed and cut into bite size pieces.
- ¼ cup Water
- 1.25 cups Ricotta Whole Milk
- ½ cup Heavy Cream
- ⅓ cup The Blonde Italian Giavanna's Garden Garlic Seasoning (Garlic Dipping Sauce. See Recipe Notes for Alternative.)
- 2 Eggs Jumbo
- 4 ounces Mozzarella Cheese Shredded. 113 grams. Plus more for topping, if desired.
- ½ cup Parmesan Cheese Grated. 60 grams. Plus more for topping, if desired.
- 1 pound Cooked Chicken Strips
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In the microwave, steam 1 pound Broccoli Florets with approximately ¼ cup Water for 3 ½ minutes, using either a steamer basket or zip top bag with a small corner left unsealed to allow for venting.
- In a large mixing bowl, lightly beat together 1.25 cups Ricotta, ½ cup Heavy Cream, 2 Eggs, and ⅓ cup The Blonde Italian Gianna’s Garden Sauce. Once homogenous, stir in 4 ounces Mozzarella (shredded) and ½ cup Parmesan (grated).
- Fold in the Broccoli Florets and Chicken Strips until they’re evenly coated with the mixture.
- Pour the mixture into the prepared baking dish and bake at 350°F for 35 minutes or until an internal temperature of 165°F is reached.
- Serve warm.
Equipment
- Measuring Cups
- Large Mixing Bowl
- Nonstick Cooking Spray
- Fork
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