My Most Viral Casseroles Recipes! High Protein + Low Carb

Ingredients

• 12 oz Broccoli Florets (fresh or frozen, cut into bite‑size pieces)
• 12 oz Cooked Chicken (shredded rotisserie chicken or diced raw chicken breast)
• 2 Tbsp Unsalted Butter (softened, room temperature)
• 4 oz Cream Cheese (softened; microwave 20 seconds if needed)
• 1/2 cup Half‑and‑Half (full‑fat for best creaminess)
• 1/2 cup Bone Broth (Kettle & Fire brand preferred; adds protein and collagen)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded, for topping)
• 2 cloves Garlic (minced)
• 1/2 tsp Salt (adjust to taste)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 375°F

2. Prepare Broccoli

   If using fresh broccoli, cut into bite‑size florets (about 1‑inch pieces). If frozen, thaw briefly.

   Time: PT2M

3. Shred Chicken

   Pull apart rotisserie chicken or dice raw chicken breast into 1‑inch cubes. Set aside.

   Time: PT2M

4. Soften Cream Cheese

   Place the cream cheese in a microwave‑safe dish and heat for 20 seconds until soft but not melted.

   Time: PT20S

5. Make Alfredo Sauce

   In the mixing bowl combine softened cream cheese, butter, half‑and‑half, bone broth, grated Parmesan, minced garlic, salt, and pepper. Stir until smooth and thick.

   Time: PT4M

6. Assemble Casserole

   Spread the broccoli evenly in the baking dish, top with shredded chicken, then pour the Alfredo sauce over everything. Toss gently to coat.

   Time: PT3M

7. Add Cheese Topping

   Sprinkle shredded mozzarella evenly over the surface.

   Time: PT1M

8. Bake

   Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is bubbly and lightly browned.

   Time: PT20M

   Temperature: 375°F

9. Rest and Serve

   Remove from oven, let rest 5 minutes before serving to set the sauce.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

6 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Broccoli Florets: Cauliflower florets, Zucchini ribbons
• Instead of Cooked Chicken: Turkey breast, Cooked shrimp
• Instead of Unsalted Butter: Olive oil, Ghee
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (for lower fat)
• Instead of Half‑and‑Half: Almond milk + a splash of heavy cream, Lactose‑free half‑and‑half
• Instead of Bone Broth: Chicken stock, Water with extra protein powder
• Instead of Parmesan Cheese: Pecorino Romano, Nutritional yeast (vegan)
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Microwave
• 9x13‑Inch Baking Dish
• Oven
• Measuring Cups and Spoons
• Cheese Grater
• Knife
• Cutting Board
• Oven Mitts

Critical Steps — Do Not Skip

• Ensuring the cream cheese is softened enough to blend smoothly.
• Achieving a thick but pourable sauce consistency before adding to the casserole.
• Baking until the cheese topping is golden brown without over‑drying the broccoli.

Chef Tips from the Video

• Use pre‑cooked rotisserie chicken for the fastest prep.
• If you prefer a richer sauce, substitute half of the half‑and‑half with heavy cream.
• A pinch of nutmeg in the sauce adds a subtle depth typical of classic Alfredo.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Wrap tightly with foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the cheese topping, cover, and refrigerate for up to 24 hours before baking.
• The fully assembled, uncooked casserole freezes well; bake from frozen adding 5‑7 extra minutes.

Frequently Asked Questions