Keto Chicken Broccoli Casserole

My mother and aunt both recommended this for watching carbs, and both Scott and I thought it was pretty tasty! See the original recipe here: https://thatlowcarblife.com/keto-chicken-broccoli-casserole/

Keto Chicken Broccoli Casserole

Ingredients:

• 20 ounces fresh broccoli florets (I used a bag of frozen broccoli)
• 8 ounces cream cheese, room temperature
• ¼ cup mayonnaise
• 1 cup freshly grated cheddar cheese
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 cups cooked, chopped chicken (I used two large cans of chicken)
• ¼ cup grated Parmesan

Directions:

1. Preheat oven to 350 degrees.
2. Add the broccoli to a large microwave safe bowl along with 2 tablespoons of water. Cover tightly with plastic wrap and microwave for 2 minutes. Let sit, covered, for 2 minutes. (If using frozen, then you want to basically prepare it according to the package directions... maybe for a minute or two less than it says because broccoli will continue to cook in the oven so it just depends on your desired level of doneness.)
3. Carefully remove the plastic wrap and drain the liquid.
4. Add the cream cheese, mayonnaise, cheddar, garlic powder, salt, and pepper to a small bowl and mix well to combine.
5. Stir the cream cheese mixture and chicken into the steamed broccoli until well combined.
6. Transfer broccoli to a 9x13 baking dish and sprinkle the Parmesan over the top.
7. Bake for 15 minutes or until the internal temperature reaches 160 degrees.

Cheesy Chicken and Broccoli Bake

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Cheesy Chicken and Broccoli Bake

Ingredients: 

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Directions:

1. Preheat oven to 400 degrees.  
2. Prepare stuffing mix as directed on package.  
3. Meanwhile, combine remaining ingredients in 9x13 pan.  
4. Top with stuffing.  Bake 30 minutes, or until chicken is cooked through.

Broccoli and Ham Bread Pudding

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Broccoli and Ham Bread Pudding

Ingredients:

• 2 frozen soft white dinner rolls (from 12.4-oz bag)
• 2 eggs
• 1/2 cup milk 
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon salt
• Dash pepper
• 1 cup frozen broccoli cuts, thawed
• 1/2 cup diced cooked ham 
• 1/4 cup shredded Cheddar cheese (1 oz)

Directions:

1. Heat oven to 375 degrees.  
2. Spray 1 ½ qt. casserole with cooking spray.  
3. Place rolls on cutting board; let stand 10-15 minutes to thaw.  
4. Meanwhile, in medium bowl, beat eggs, milk, basil, salt and pepper until well blended. 
5. Cut rolls into ¾ inch cubes; place in bowl with egg mixture.  Stir to coat. Stir in broccoli, ham and cheese.  Pour into casserole.  
6. Bake 40-45 minutes or until puffed, golden brown, and knife inserted in center comes out clean.  Let stand 5 minutes before serving.  Top with more cheese, if desired.

Grandma Pack's Chicken Curry Casserole

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken Curry Casserole

Ingredients: 

• raw boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 pkg. frozen broccoli (10 oz. x2), thawed and chopped
• handful of shredded carrots, chopped
• 2 cans cream of chicken soup
• 1 cup mayo
• 1 tsp. curry powder
• 1 tsp lemon juice
• salt to taste
• 1 small can sliced water chestnuts, drained
• grated cheese
• crushed potato chips or bread crumbs 
• naan bread

Directions:

1. Preheat oven to 350 degrees. Spray a 9x13 casserole dish.
2. Season your chicken with some salt and pepper.
3. In a large bowl, mix together all your ingredients except the grated cheese and crushed potato chips or bread crumbs.
4. Top with grated cheese and crushed potato chips or bread crumbs.  
5. Bake for 35 minutes at 350 degrees, or until your chicken is cooked all the way through. Broil to brown the top, if desired.
6. Serve with warmed naan bread.

Marsha's Notes:

It was noted in the recipe that some people like to add sliced mushrooms to this dish.

The original recipe seemed to call for large pieces of chicken, but we ended up just cutting them into bite-sized pieces to eat anyway, so I think it's just easier to cut the chicken up raw, so that is one change I made the Grandma's original. I also added the handful of shredded carrots for additional color, but I think if you use the store-bought shredded carrots that you might want to chop them a bit more so they aren't too long and cook faster. I also found that the boys preferred if I chopped up the broccoli smaller as well.

The amount of chicken you want to use just depends on how protein heavy you like your dish. Next time I make this, I will try to note about how many pounds I used.

If trying to squeeze in more veggies, I think you could probably add some zucchini or a handful of diced onion as well.

Angel Hair Pasta With Chicken

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Angel Hair Pasta with Chicken

Ingredients:

• 2 Tbl. olive oil, divided
• 2 skinless, boneless chicken breast halves, cubed
• 1 carrot, sliced diagonally into ¼ inch pieces
• 1 (10 oz) pkg. frozen broccoli florets, thawed
• 2 cloves garlic, minced
• 12 oz angel hair pasta
• 2/3 cup chicken broth
• 1 tsp dried basil
• 1/4 cup grated parmesan cheese

Directions:

1. Heat 1 Tbl. oil in medium skillet over medium heat; add chicken.  
2. Cook, stirring, until chicken is cooked through, about 5 minutes.  Remove from skillet and drain on paper towels.  
3. Heat remaining oil in same skillet.  
4. Begin heating water for pasta.  
5. Add carrot to skillet; cook, stirring, for 4 minutes.  
6. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.  
7. Cook pasta according to package directions.  
8. While pasta is cooking, add chicken broth, basil and Parmesan to skillet.  Stir to combine.  
9. Return chicken to skillet.  Reduce heat and simmer for 4 minutes.  
10. Drain pasta.  Place in a large serving bowl.  Top with chicken and vegetable mixture.  Serve immediately.

15-Minute Chicken and Rice Dinner

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

15-Minute Chicken and Rice Dinner

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Tbl. vegetable oil
• 1 can cream of chicken soup
• 1 ½ cups water
• 1/4 tsp paprika
• 1/4 tsp pepper
• 2 cups instant rice, uncooked
• 2 cups broccoli florets

Directions:

1. In a skillet, heat oil and cook chicken 10 minutes, or until brown.  
2. Remove chicken from skillet.  
3. Add soup, water, paprika and pepper.  Bring to a boil.  
4. Stir in rice and broccoli.  
5. Return chicken to pan.  Sprinkle addition paprika and pepper over chicken.  
6. Cover and cook over low heat 5 minutes or until chicken is no longer pink and broccoli is tender.

Garden Pasta Salad

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Garden Pasta Salad

Ingredients:

• ½ pkg. rotini (corkscrew) pasta 
• 2 cups chopped broccoli 
• 1 cup chopped carrots 
• ¾ cup mayo 
• Garlic (optional)
• 2 Tbl vinegar
• 1 Tbl mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Cook pasta according to package directions.  
2. The last two minutes of cooking, add broccoli and carrots to water with pasta.  Drain.  
3. Mix together in a separate bowl, mayo, garlic, vinegar, mustard, salt and pepper.  
4. Add to pasta and veggies and refrigerate.  Can also add shredded cheese, sliced olives, crumbled bacon, chopped hard boiled eggs, etc.

Colorful Veggie Salad

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

This picture looks very similar to the salad that I learned to make from Scott's mom, and you can change things up to make it how you like. Her version doesn't call for the cubed cheese or onion you see in the picture, but you certainly could make it that way!

Colorful Veggie Salad 

Ingredients:

• 1 cauliflower cut into tiny buds 
• 1 bunch of broccoli heads, cut into tiny buds 
• 3 boiled eggs, chopped
• 6 strips bacon, cooked and crumbled
• 2 tomatoes, chopped
• 1 cup mayo
• 2 Tbl vinegar
• 1/4 cup sugar

Directions:

1. Mix together mayo, vinegar and sugar to make a dressing.  
2. Combine dressing with cauliflower and broccoli in a large bowl.  
3. Layer salad with eggs, then bacon, then tomatoes.  Serve.  May add or omit different raw veggies, or add shredded cheese if desired.

Chicken Scaloppini

My brother taught me how to make this, and it's become something that we LOVE to have at Christmas because it's fancy, special, and easy to customize it the way everyone wants it. You can also prep so much of it in advance that it helps with less crazy cleanup for Christmas time. Don't be intimidated by the number of steps. They are all simple and I just wanted to lay everything out so I can remember exactly what I need to do.

I had to get the recipe from my brother two years ago, lost it, and had to get it again... so THIS TIME I am putting it on the blog before it gets misplaced... again... Enjoy! (Keep in mind, this is how I make it for several people on Christmas Eve and we have leftovers to spare, but you can certainly do this in smaller or bigger batches.)

Michel's Chicken Scaloppini

Ingredients: 
(You can change this up depending on what you like. For example, I don't put mushrooms, onions or tomatoes in my serving.)

• Butter (for cooking the chicken in and prepping the pan)
• Chicken Breasts
• Bacon
• Tomatoes
• Broccoli
• Onions
• Garlic (I use the pre-minced fresh garlic in a jar that's packed in oil)
• Mushrooms
• Parmesan
• Sauté Spice (equal portions dry basil, dry oregano, ground black pepper mixed together)
• Heavy Cream
• Lemon Butter (see instructions below)
• Pasta
• Parsley for garnish

LEMON BUTTER: Just like making a batch of homemade garlic butter or honey butter, you will make more than you need for a single serving. You will only use a little of this at a time and then store the rest for later: whip together 1 tsp minced fresh garlic, 2 TBL white wine, 2 TBL lemon juice, and lots of butter... the recipe actually says "lots" of butter. I think Mike said like possibly 2-4 cubes... correct me if I'm wrong Mike!

Prep can be done days in advance!
Step 1- Prep: Make your lemon butter following the directions above. It would appear the amount of butter you use varies to taste. The first year I made this recipe, I must have used a whole box of butter, cuz you can see the container of it next to the stove in the bottom right of this picture. It's the clear container sitting on the red lid with the metal spoon across the top. It was A LOT! This year, I skipped this step and just used some regular butter because I ran out of time (and remembered not being able to use up all of my lemon butter from the previous batch) and everything still turned out great. So, you decide. It does add good flavor to the dish though, and I would think you can save the leftovers for cooking meat and veggies in later, possibly even freeze it in smaller, user-friendly batches.

Step 2- Prep: Wash, cut and chop your veggies into bite-sized pieces (broccoli, onion, mushrooms, tomatoes or any other veggies you want in your pasta). The smaller you chop, the faster they will cook in the end. So if you like your broccoli completely soft, cut it small. If you like it al dente, then chop it a bit bigger.
Step 3- Prep: Select any kind of pasta that you like for the dish. I like bite-sized pastas like bow-tie. Cook an entire package of pasta according to the package directions. Lightly coat and toss the cooked/drained pasta in some oil (extra virgin olive oil is typically preferred, but use what you have) so that it won't stick together when stored.
Step 4- Prep: Chop an entire package of bacon into bite-sized pieces and cook until done. Reserve some of the fat for cooking the chicken.

Step 5- Prep: I will buy a tray of boneless skinless chicken breasts at the store (maybe 4-5 LARGE breasts). Then cut the chicken into bite-sized pieces and cook in a frying pan with some bacon drippings (from Step 4), butter (or lemon butter), and sprinkle in some sauté spice (for the sauté spice- sprinkle until it looks they way you want it... see my picture below for an example). Cook chicken until no longer pink and golden. Depending on how much chicken you are doing, I often need my biggest pan and might have to drain some of the liquid that is released from the chicken during the cooking process to speed things up (rather than wait for it all to evaporate). Just depends on how wet the chicken is.

Step 6- Prep: Grate a fresh block of Parmesan cheese. I like to "chip" mine into big decorative flakes instead of grating into shreds for a fun presentation at the end, but you can do it how you like.
Step 7- Prep: Chop fresh parsley just before you start cooking, for garnish if desired, or use dry.

Once you have the prep all done in advance, assembling each serving is fairly quick and easy, and doesn't make a ton of dishes!!!! Perfect for Christmas time!

Preparing the Dish: (This is how I made it at least, and Mike might have other input... but I remember a direct tip from Mike to me was, "This should all come together in a couple of minutes because basically you are just heating things through and thickening the cream. If you are standing at the stove for more than about five to ten minutes, you are doing something wrong.")

Your desired portion size per person in the end will determine the size of frying pan you will need as you prep each plate on it's own. I used a medium-sized pan, anywhere from probably about 7-10 inches. It's Christmas, and we love food, so I probably use the 10-inch. Ha, ha!

Preheat your pan over medium heat, and when hot, add a spoonful of butter (or lemon butter) to the pan to start melting. Add all your desired ingredients to the pan in the customized portions that your guests want. For me, I will toss in a large handful of chicken and a smaller handful of bacon and broccoli. Toss it around in the pan to reheat the meat through and cook the veggies to your desired doneness. You can even sprinkle the entire pan with some extra saute spice if you like.

The entire cooking process is a fairly gentle "heating through" of the prepped ingredients, especially the cream later on, so on my stove I set the heat to about 4-5 on a scale of 1-10, if that makes sense.

Once the veggies and meat look about the way you want them (should just take a couple of minutes or else your veggies were cut too big) add a sprinkling of Parmesan to the pan (or more if you like it cheesy), about a tsp of garlic if you like, and your desired amount of pasta (for me, maybe two handfuls). Pour in some heavy whipping cream. The amount again can vary depending on your taste and Mike taught me to just eyeball it, but enough to coat the bottom of the pan. It's definitely more than a splash, but not enough to make things soupy. This is going to make your sauce, so if it looks to dry, add more. If it looks to wet, then keep cooking until it reduces to the consistency you like (or maybe pour some off if you went REALLY overboard).

Stir and heat the cream to a gentle bubble. Avoid too much boiling of the cream so it doesn't separate. If that happens, just add a touch more cream and heat slightly until it comes back together. Keep stirring and tossing things, letting the cream bubble away until it thickens and everything heats through. Once the sauce starts to coat the back of a spoon and when you drag your wooden spoon across the bottom of the pan it makes a divide in the sauce that doesn't immediately fill back in, it's done! Plate it, garnish with extra Parmesan flakes and parsley, and enjoy!

That might sound like A LOT, but it's SO WORTH IT!!! And really pretty simple. After making a plate or two for your guests, you will get the feel of how much to put in each pan and it will become one of your favorite dishes to make. It's also awesome because any prepped ingredients you don't use become easy "left-overs" to make dinner or lunch another day, and it's really never "left over" because you prep each pan fresh each time!

Marsha's Loaded Chicken Alfredo Gnocchi Bake

We love gnocchi's at our house, so when I saw this recipe, I just HAD to try it. And I wasn't disappointed. I made some adjustments to the Inside Bru Crew Life recipe (found here) so now it's a "Marsha's Version." Enjoy!

Marsha's Loaded Chicken Alfredo Gnocchi Bake

Ingredients:

• 3 cups gnocchi (2 sleeves if using prepackaged)
• 1/2 bag frozen broccoli
• 2 cups cooked chicken (2 large cans if using store bought canned)
• 1/2 cup crumbled bacon
• 2 15 oz jars Alfredo sauce
• 2 cups shredded mozzarella cheese

Directions:

1. Cook gnocchi according to package directions (typically, add to boiling water and when they float, they are done) and drain. 
2. Stir together gnocchi, broccoli, chicken, bacon and Alfredo sauce. 
3. Spoon into casserole dish. 
4. Top with mozzarella cheese and bake at 400 degrees for 20-22 minutes. 
5. Turn oven to broiler for 2-3 minutes or until the cheese starts to brown. Serve.

Marsha's Notes:
I have a couple of notes written on my recipe. 

First, I have written down that this recipe would be even yummier if you used a fresh, homemade Alfredo sauce (like this one) but leftovers wouldn't reheat as nicely because homemade Alfredo tends to split when reheated. The first time I made this, it must have been dry because I have written down to use the TWO jars of sauce suggested above, instead of the single jar from the original recipe. But I like my pastas to have plenty of sauce. You may want to just use one or one and a half jars. 

Depending on the texture of the chicken you are going for and how much time you have, it would also be yummy to use fresh chicken that you dice, season, and then cook off in a pan before you make this recipe. 

Lastly, frozen broccoli can release a lot of water when it thaws and cooks, so the more you add the wetter it all becomes. But all the proportions in this recipe can be adjusted to your taste. Want more broccoli, go for it! Want more bacon, why not?!

Marsha's Summer Pasta Salad

I am going to share my favorite pasta salad recipe that I broke out this weekend in honor of Memorial Day, complete with detailed instructions and step-by-step pictures. It's simple, comes together fast, and feeds a crowd! Plus, it's super colorful and pretty to look at.

Marsha's Summertime Pasta Salad

Ingredients:

• 1 pkg pasta (any shape you like)
• 1 bunch (2 heads) broccoli
• 1/2 pkg mini pepperoni
• 1+cups shredded carrots
• 1 small can sliced black olives
• 8+oz. diced cheese (your choice)
• 1 bottle Bernstein's Cheese Fantastico salad dressing

Directions:

1. Prep broccoli by cutting into florets in bite-sized pieces and rinse. 
2. Cook pasta according to package directions. I lean towards under-cooking just a touch so the pasta doesn't get overly mushy as leftovers (al dente). 
3. During the last two minutes of cooking the pasta, add your broccoli to the boiling water. Cooking for just a minute or two with the pasta will turn the broccoli a vibrant green without actually cooking it and making it soft. I also like to give my carrots a quick dunk with the broccoli at this stage, but I am not looking to cook the veggies, just brighten the colors, which is why this is just a "quick dip in the hot tub" for a minute or two.
4. When the pasta is done, rinse in very cold water until all the pasta, carrots and broccoli are cold and the cooking process has stopped completely. Toss the ingredients gently under the running water to make sure everything gets cold. Once cold, let drain.
5. In a large bowl, add your cheese, pepperoni and olives. 
6. Pour the cold/drained pasta ingredients on top. 
7. Drizzle the entire bottle of dressing over everything and toss to coat evenly. 
8. Chill completely in the fridge before serving.

Marsha's Notes:

All of these ingredient are just to taste. Don't like pepperoni? Change up the red color with some cherry tomatoes or red bell pepper, or switch the meat to grilled chicken or diced ham. Don't like broccoli? Add cucumber, green peppers, or pea pods. Do you LOVE carrots? Add twice as many! Just do what you and your family will enjoy. I like this variety because it's colorful and has the best ingredients for it to get eaten quickly in our family.

I also LOVE this particular dressing for this kind of salad, but if you have a different favorite, then sub in what you like. But for these proportions, one bottle dressing-vs-one package pasta works great.

Broccoli and carrots are waiting for their "dip in the hot tub."

I used about 1/2 of this large block, but I LOVE cheese!

To show my proportions.

Tossing and rinsing with cold water until everything is chilled. Look how vibrant that broccoli looks once it's been exposed to the hot water for a minute!!!

Add done and tossed together with dressing.

So colorful! So pretty!

Salad, burger, chips... I'm ready for summer!!!

Slow Cooker Creamy Chicken and Broccoli Over Rice by The Recipe Critic

*This recipe is low-carb if you omit or sub the rice. Could use riced cauliflower.

Let's face it. There are TONS of yummy looking recipes and pictures floating around out there. Between Facebook and Pinterest, I have more things to try than days left to live. But sometimes, depending on your mood. something jumps out and says, "This is it! It's time! Make me!!!!!" So, that's what I did. And this recipe was so stinking good, especially over rice. Even the leftovers were fantastic. I think it will be a new regular in our house.

Click here for the recipe from the original site!

Slow Cooker Creamy Chicken and Broccoli Over Rice

Ingredients:

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Directions:

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

Marsha's Notes:

Just note that the cans of soup in this recipe are the larger soup can size. For the rice, make at least 3 cups rice cooked with 6 cups water.

Chicken and Broccoli Skillet

We made this recipe a few weeks ago at my Aunt's house, and I am not sure where it originally comes from.  But, it was pretty quick (especially if you used the canned chicken), simple and delicious. I made it again at home for my hubby, and we agree that it is a keeper.

Chicken and Broccoli Skillet

Ingredients:

• 8 oz. noodles (any kind you like in a skillet dish)
• 14 oz. chicken broth
• 1 lb. chicken breast, cubed OR 2 cans chicken
• 16 oz. frozen broccoli cutlets
• 1 1/2 cups milk
• 1/2 cup mayo
• 3 Tbl. flour
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups shredded cheese

Directions:

1. Place noodles, broth, chicken and broccoli in a large cast iron skillet. 
2. In a bowl, mix together milk, mayo, flour, mustard, garlic powder, salt and pepper until combined. 
3. Pour over skillet and simmer until noodles, chicken and broccoli are done to your taste (about 10-20 minutes covered). 
4. Top with cheese and place under the broiler until cheese is melted and browned.

Marsha's Notes:
We used canned chicken, which is precooked, so I just let everything simmer until the broccoli and noodles were tender and the sauce had thickened.  It might take longer if you use raw chicken. I might also brown raw chicken in a frying pan first to give it some nice color and add it later to the skillet. 

We also thought it would be delicious to top with some stuffing and cheese.