Broccoli and Artichoke Chicken Casserole

Broccoli and Artichoke Chicken Casserole – 6 Servings

Suzy Lewis

This is an easy and satisfying meal to make in about 40 minutes. Experiment with additional veggies for variety. You can substitute gluten free flour for regular flour to use as a thickening agent also. Makes a great keto friendly meal!

Ingredients:
4 C broccoli florets
1 15oz can artichoke hearts in water/ brine, roughly chopped
1 onion, diced
2-3 Tbsp olive oil
2 Tbsp flour
1 C chicken broth
¾ C milk
¼ tsp cayenne pepper
½ C grated parmesan cheese
1/3 C panko crumbs
Nonstick cooking spray

Instructions:

1. Bring a large pot of water to boil and boil the broccoli florets until tender, about 3 minutes, then drain
2. Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook until golden on sides and most of the pink is gone.
3. Transfer to a bowl, (the chicken will not be fully cooked).
4. Reduce heat to medium, add rest of oil, and cook the onion until softened. Sprinkle the flour over the onions and cook, stirring for one minute. 
5. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat and simmer until slightly thickened, about 2 minutes. 
6. Add the broccoli, artichokes and cayenne, then add the chicken and any juices. 
7. Cook stirring until the veggies are hot and the chicken is cooked through. Stir in 3 Tbsp of the parmesan. 
8. Preheat the broiler to high, spray an 8-inch baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining Parmesan.
9. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
10. Enjoy!