Looking for an easy, veggie-packed casserole that’s not packed with carbs? If so, this Broccoli Cheddar Casserole is for you. Made with our Broccoli Sandwich Rounds, this cheesy classic is comforting without the carb crash.

INGREDIENTS:

• 1 pack Broccoli Sandwich Rounds, cut into small pieces

• 1 head of broccoli, chopped into florets & blanched (see blanching instructions below)

• 1 lb fully cooked chicken breast, cut into 1 inch cubes (Tip: we also love shredded rotisserie chicken for this recipe)

• 2 cups shredded cheddar cheese, divided

• 1 tbsp olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 1 tbsp butter, melted

• 8 oz room temperature cream cheese

• Salt & pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350º F

2. Heat olive oil in a skillet. Add the garlic & cook until fragrant. Add the onions & sauté for 5-7 minutes, or until translucent

3. In a large mixing bowl, combine the cream cheese, butter, 1 cup of the shredded cheddar cheese, onion, garlic, salt, & pepper

4. Mix in the broccoli florets, chicken, and Broccoli Sandwich Rounds strips until well combined

5. Transfer to a large baking dish & sprinkle the remaining cup of shredded cheddar on top

6. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes

How to blanch broccoli:

1. Bring a large pot of water & 1 tsp salt to a boil

2. While the water is boiling, grab a large bowl and fill it with ice water. Set aside

3. Submerge the broccoli florets in the pot for 2-3 minutes

4. Quickly transfer to the ice water to stop the cooking process

5. Drain and set aside

Serves 8

Macros:

370 calories

5g net carbs

29g protein