Chicken and Broccoli Casserole

Keto-FriendlyMeats & Poultry
Written By Jo Thoburn

1 pound fresh broccoli florets
2-3 pounds of cubed chicken thighs
2 cups chicken stock
8 ounces shredded goat cheddar
4 ounces shredded Pecorino Romano
1/2 tablespoon black pepper


Preheat oven to 375° F.

Steam broccoli until tender.

Simmer the chicken in the stock on medium heat until cooked for 10-15 minutes.

Place the steamed broccoli and drained chicken in a casserole dish. Stir in the shredded goat cheese, pepper, and cream. Cover with the Pecorino Romano. Bake for 10-15 minutes until the cheese starts to brown.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

Previous

Cheshire Pie
Next

Chicken and Mushrooms