Friday, June 9, 2017



An amazing casserole!!  Cheddar cheese goes so well with broccoli.  Besides that the flavorful creamy gravy is wonderful with this dish…spoon some over each serving.  The best part about this casserole is that you don’t have to precook the fresh broccoli.  Too often broccoli in casseroles turns to mush…the broccoli is not crunchy or mushy and is cooked just right.  Pork rind dust, available at Netrition (put a search in the box on the right-hand-side of my blog - I get a small commission) is a great substitute for breadcrumbs.

21/lbs diced, uncooked chicken (1 kg)
2 cups grated Cheddar cheese (500 mL)
12 oz fresh broccoli florets (340 g)
12 oz cream cheese (340 g)
3/cup whipping cream (175 mL)
1/cup homemade chicken stock (125 mL)
2 tsp minced garlic (10 mL)
  (the bottled kind)
11/tsp Montreal® Chicken Seasoning (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/tsp red pepper flakes (1 mL)
Pork Rind Topping:  OR use this TOPPING
1 cup pork rind dust (250 mL)
2 tbsp butter, melted (30 mL)

Preheat oven to 400°F (200°C).

In large bowl, place chicken, Cheddar cheese and broccoli florets. In food processor or in mixer, process cream cheese.  Add whipping cream, chicken stock, minced garlic, Montreal® Chicken Seasoning, salt, black pepper and red pepper flakes; process.  Add to chicken mixture and stir to combine well.  Transfer to a 10 x 14-inch (25 x 35 cm) casserole dish or use 2 smaller ones.  Spread evenly and sprinkle topping over the casserole.

Bake 25 minutes.  Increase oven heat to 450°F (230°C) and bake a further 20 minutes, or until the broccoli is tender (this should be sufficient time, however).  Serve with the gravy that forms (this is also the liquid that cooks the broccoli).

Pork Rind Topping:  In small bowl, combine pork rind dust and melted butter.

Yield:  12 servings
1 serving
364.4 calories
31.6 g protein
24.9 g fat
0.7 g fiber
2.7 g net carbs

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