If you don't have cooked bacon start by cooking the bacon how you normally would, either on a frying pan or in the oven. Once the bacon is done set it aside for the topping later.
Heat a large deep pan to medium heat. While waiting for the pan to heat up season the chicken with pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately into the pan, leave it there for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Turn the heat to low and cover the chicken with a lid. Let it cook for about 7 minutes, then flip and cover again for another 7 minutes.
After 7 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on 7 oz breasts. It is always best to check the internal temperature of chicken before serving.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time.
Once the chicken is done remove from the pan, leaving the juices in the pan.
Keeping the heat at medium add the unsalted butter to the pan. Once the butter starts to melt add the flour in with the butter and remaining chicken juices, stir together. We are creating a rue so we have a nice thick sauce.
Once the butter has been incorporated in with the flour and chicken juices and has created a thick paste like consistency, add the water and chicken base to the pan. Mix in the water with the flour paste until most of the chunks are gone.
Now add the broccoli and red onions to the pan. Cook the broccoli in the sauce covered for about 6 minutes.
While the broccoli is cooking, pre-heat the oven to 375° and shred the chicken with a fork and knife. After the broccoli has cooked for 6 minutes remove the lid, add the shredded chicken, cream cheese, and scallions to the pan. Toss everything together and cook down until the cream cheese is melted and well incorporated.
Spray a square baking dish with non-stick cooking spay and pour in your creamy chicken broccoli mixture. Crumble your cooked bacon and sprinkle it over top.
By now your oven should be pre-heated. Place your casserole in the oven and cook for 10-15 minutes, until it begins to bubble and the tops starts to turn a light golden brown.
Allow to cool just a few minutes and serve. Or portion out into your meal prep containers, or freezer safe containers to eat later.
Chicken bacon & Broccoli Casserole
Amount Per Serving
% Daily Value*
Saturated Fat 1.1g7%
Trans Fat 62.5g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 1g
Vitamin A 65.1IU1%
Vitamin C 31.6mg38%
* Percent Daily Values are based on a 2000 calorie diet.
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