Chicken and Broccoli Casserole with Gouda

A juicy casserole of chicken and broccoli under a creamy egg and cream custard with Gouda. Low in carbohydrates, high in protein and vegetables, and filling.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g chicken breast fillet
• 400 g broccoli
• 1 Stück onion
• 1 Stück garlic clove
• 2 Stück eggs
• 150 ml cream
• 80 g Gouda, in a block
• 1 TL sweet paprika powder
• 1 EL olive oil
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat, and lightly grease a casserole dish (about 20 x 20 cm).
2. Divide the broccoli into small florets, peel the stem and slice it. Blanch the vegetables in boiling salted water for 3 minutes, then drain and let them drain well.
3. Cut the chicken fillet into bite-sized cubes. Finely dice the onion and garlic.
4. Heat the olive oil in a large pan and sear the chicken cubes on all sides for 4 to 5 minutes. Season with salt, pepper and paprika powder, add the onion and garlic and fry along for 2 minutes.
5. Finely grate the Gouda. Whisk the eggs with the cream, stir in half of the cheese and season with salt and pepper to taste.
6. Place the broccoli and the chicken-onion mixture in the casserole dish, pour the egg-cream custard over it and sprinkle the remaining cheese on top.
7. Bake the casserole in the oven for 20 to 25 minutes, until golden brown and set. Let it rest for 5 minutes before serving.