Keto Ready Creamy Garlic and Parmesan Chicken Casserole
A delicious mix of chicken, garlic, mustard and parmesan all simmering away in the oven
Drizzle olive oil
4 boneless chicken thighs, skinned and roughly chopped
4 cloves garlic, finely sliced
Stalk of fresh rosemary, finely chopped
2 tsp Dijon mustard
500ml hot chicken stock
6 tbsp Double cream
Pinch of sea salt and freshly ground black pepper
1 head of broccoli, broken into florets (500g)
200g Parmesan, finely grated
Fresh chopped parsley for garnish
Preheat oven to 200C/gas 6 (180C fan oven) Heat the oil in a large lidded casserole dish, add the chicken pieces and cook for 10-15 minutes until golden, stir in the garlic and rosemary and cook for a minute more then stir through the mustard.
Pour in the stock and double cream and stir and season well, let it bubble for a minute then put the lid on and put in the oven to cook for 1 hour. Add the broccoli for the last 20 minutes of cooking, If it is drying out at all, top up with a little hot water. Sprinkle over the parmesan for the last couple of minutes of cooking. Remove from oven, garnish with parsley and serve.
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