Feed a crowd with this savory and cheesy chicken pumpkin casserole. With only 6g net carbs in each serving, it's a low-carb meal.
Preheat the oven to 350 degrees.
Add the olive oil to a skillet over medium-high heat on the stove.
Season the chicken with salt and pepper to taste, and saute until cooked through. Remove and set aside.
Add the onion and broccoli to the same skillet in the left over oil. Saute until softened a bit.
Mix the chicken and vegetables together in a well greased 9x13 baking dish.
Remove the excess oil from the skillet.
Add the butter and garlic to the skillet, and reduce the heat to medium. Saute for 30 seconds.
Whisk in the heavy whipping cream and the pumpkin puree. Saute until the sauce begins to thicken.
Mix in the parmesan cheese and 1 cup of the mozzarella cheese. Mix until melted.
Pour the sauce over the chicken and vegetables in the baking dish, and stir to combine.
Top with the remaining mozzarella, and bake for 20 minutes.
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.