Creamy chicken and vegetable bake (low carb/grain free)

This has to be one of my favourite winter dinners. It’s warm and satisfying, exactly what those cold nights call for. I often have it for breakfast the next day too reheated in the varoma (I just pop the bowl in and it steams it to be hot in about 15 minutes). The kids love it too….so who can complain about their kids actually wanting to eat broccoli?! The sauce has some extra goodness using homemade chicken bone broth, so fab for keeping us all healthy through these dreary winter months!

Depending on how hungry you are, this is about 4-5 adult servings.

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4 cooked chicken thighs (roughly 500-600g raw weight), shredded
2 head broccoli, chopped into tiny florets, stem and all
1/2 large head cauliflower, chopped into tiny florets, stem and all

250g cream cheese
1/4 cup cream
1 cup chicken bone broth
1 medium onion
200g bacon
1 tbsp butter
2tsp whole grain or Dijon mustard
200g sharp cheddar cheese grated and divided in half.

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In Bellini/tmx/stove fry off onion and bacon (diced, speed 6, 5 seconds) in the butter until fragrant and lightly browned (speed 1, 100deg, 7 min). Add in cream, broth and cream cheese and stir over low heat until fully incorporated (speed 2, 70 deg, 2-3 min). Turn off heat and mix through half the grated cheese and mustard until melted.
In a large 16 x 8 baking dish mix together chicken, broccoli and cauliflower. Pour sauce over and mix well again. Top with remaining grated cheese and bake at 170 for about 40minutes. If you like your veggies softer you may like to bake it for another 10 minutes or so. I like mine still with a touch of crunch.

Enjoy. x

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