Cheesy Chicken and Broccoli Casserole
¼ cup Magical Olive Oil
24 ounces Frozen Broccoli Florets
½ Yellow Onion, diced
3 Green Onions, thinly sliced
25 ounces Canned Chicken Breast, drained
32 ounces, Velveeta Cheese, cubed
1 cup Half and Half
1 cup Cheddar Cheese, shredded
Black Pepper to Taste
Preheat oven to 450°F.
In a large cast iron pan roast frozen broccoli a large cast iron pan. Alternatively, add broccoli to a baking pan and cook at 450°F for 10-15 minutes or until completely thawed and hot.
Add the Magical olive oil and onions to the Magical Butter Machine. Set your temperature to 190°F and press the 1 HOUR button.
After 5 minutes, gently shake the machine to swirl the onions around inside. Wait another 5 minutes and then remove the lid on the machine to stop the cycle.
Add the half and half and Velveeta into the Magical butter machine. Set your temperature to 160°F and press the 1 HOUR button. Remove the lid to stop the cycle after 15 minutes.
Top the broccoli in the cast iron with the chicken breast. Pour in half of the cheese sauce from the machine.
Top with shredded cheddar cheese, then bake for 15 minutes at 450°F.
Once done, let rest for 15 minutes. Garnish with green onions, serve and enjoy!
This recipe is keto “friendly”. Although the recipe is super low carb and high in fat, Velveeta ingredients aren’t exactly keto. Enjoy a keto friendly, nostalgic cheat day here and there with this comfort food recipe... you’ll be just fine.
Recipe provided by Chef Brandon Alen.