Chicken, Broccoli, Cheddar Casserole

Serves: 6

Ingredients

1 small onion diced
1 tablespoon olive oil
1 lb chicken breast cut into cubes
1 teaspoon garlic and herb seasoning
12 oz steam in the bag broccoli and cauliflower (or just broccoli if you prefer)
3 tablespoons all purpose flour
1 1/2 cups low sodium chicken broth
1/4 cup Nut Pods almond + coconut creamer
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian blend seasoning
1/4 teaspoon black pepper to taste
1/4 cup light mayo
1/2 cup reduced fat sour cream
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees.
Pierce the bag of broccoli and cauliflower in a few places and steam it in the microwave for 2 minutes.
Season the cubed chicken breast with the garlic and herb seasoning.
Heat the olive oil in a pot over medium low. Once hot, add the onions and sauté for 3-4 minutes until soft.
Add the chicken and cook for 5 minutes until its browned on all sides flipping half way through.
Add flour and cook for one minute stirring constantly.
Pour in the chicken broth and creamer and bring to a boil. Once boiling, cook for another 5-7 minutes until the liquid has reduced by half and thickened.
Sprinkle in all of the spices and mix well to combine.
Add the rest of the ingredients, except for the cheddar cheese, and mix.
Pour in the mixture into a 9x13" casserole dish and spread into one even layer.
Sprinkle the shredded cheddar all over the top of the casserole dish and bake for 20 minutes.
Broil on high for 4 minutes and serve! This is great over brown rice, a baked potato, or even on its own.

Nutritional Information: (Per Serving)

Serving Size: 1/6th of the casserole

Calories: 270 calories

Total Fat: 15.4 g

Cholesterol: 86.7 mg

Sodium: 648.6 mg

Total Carbs: 8.3 g

Fiber: 1.9 g

Sugar: 2.5 g

Added Sugars: 0 g

Protein: 24.2 g