Smoked Chicken Broccoli Creamy Casserole

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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.


  • 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
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  • 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 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

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