Smoked Chicken Broccoli Creamy Casserole

This low carb Smoked chicken Broccoli Creamy Casserole recipe is super easy to compile together. For a weeknight meal, it's nice, rich and satisfying. What a great way to use smoked left over chicken or half a rotisserie pulled chicken. Served with a side of sautéed zucchini squash, yellow squash, and baby bella mushrooms. This recipe serves 8.

Ingredients

• 1 lb broccoli cut into florets
• Half smoked chicken or rotisserie chicken cubed
• Medium Onion diced
• 4 Celery stalks diced
• 1½ cups of baby bella mushrooms sliced
• 8 ounces cream cheese
• 1½ cups of heavy cream
• ½ cup sour cream
• 1 tablespoon dijon mustard
• 1 teaspoon granulated garlic
• ½ teaspoon garlic salt
• ¼ teaspoon black pepper
• 3 cups shredded sharp cheddar cheese

Instructions

• Preheat your oven to 390ºF
  • If you don't want to heat up your kitchen, you can use your wood pellet smoker grill to bake your casserole. A wood pellet smoker grill, at higher temperatures is a convection oven. If using your wood pellet smoker grill, I suggest using CookinPellets.com Premium Perfect Mix wood pellets. At temperatures above 300ºF wood pellet grills generate very little smoke
• Steam the broccoli florets for approximately 10 minutes until al dente
  • Place the al dente broccoli florets and the cubed chicken in a large mixing bowl and carefully mix the ingredients
• Sauté the onion, celery, mushrooms and add to the broccoli and chicken mixture
• In a medium saucepan, add the cream cheese, heavy cream, sour cream, dijon mustard, garlic, salt and pepper
  • Whisk over low heat until the sauce is smooth
  • Add 1 cup of shredded cheddar cheese and continue whisking until cheese is incorporated into the sauce
• Pour the warm sauce over the broccoli and chicken mixture and carefully mix well
• Spray a 9" x 13" casserole dish with nonstick spray
  • Pour the creamy chicken broccoli mixture into the 9" x 13" casserole dish
  • Top the casserole with the remaining 2 cups of shredded cheddar cheese
• Bake in the oven or wood pellet smoker gill for 30 - 35 minutes until hot through out and the cheese has browned.
• Serve immediately
  • Served with a side of sautéed zucchini squash, yellow squash, and baby bella mushrooms