Description
Keto friendly, gluten free, super cheesy casserole stuffed with healthy green veggies. A deliciously easy way to use up leftover chicken!
Ingredients
Units
Scale
- 1 lb cooked chicken (I used breasts and thighs), shredded/roughly chopped in 1 inch pieces
- 2 cups zucchini zoodles, cut into 2 inch pieces
- 4 cups broccoli florettes, thawed if frozen
- 12 ounces cream of chicken soup (I used the thick can version)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, roughly minced
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 cup parmesan cheese, shredded
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F. Grease or butter a 9X13 casserole dish.
- Distribute half of the chicken, broccoli, zoodles, thyme and rosemary. Spread half of the cream of chicken soup over this layer (to the best of your ability, it's very thick but will even out when cooking!). Sprinkle with half of the cheeses.
- Repeat this layering process one more time.
- Place in the oven and bake for 20 minutes. If the top gets too browned, cover with a piece of foil.
- Remove from heat and let cool for 10 minutes. Garnish with parsley and fresh ground black pepper. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes