Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, creamy chicken, broccoli & cauliflower bake (lchf). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Creamy Broccoli Chicken Shells and Cheese. This Chicken and Broccoli Pasta tastes like a dressed up version of the boxed shells and cheese you grew up eating! The creamy chicken recipe is one of my favorite recipes.

Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Creamy Chicken, Broccoli & Cauliflower Bake (LCHF) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have creamy chicken, broccoli & cauliflower bake (lchf) using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Chicken, Broccoli & Cauliflower Bake (LCHF):

1. Make ready 2 large chicken breasts
2. Get 3 cup broccoli florets
3. Prepare 4 cup cauliflower florets
4. Prepare 2 tbsp butter
5. Take 1 tbsp olive oil
6. Take 1 medium onion, sliced
7. Take 2 tbsp bacon fat or lard
8. Prepare 1 chicken stock cube, made up to 1 cup of stock with hot water
9. Get 1 cup double/heavy cream
10. Get 1/4 tsp garlic powder
11. Get salt (of your choice)
12. Make ready ground black pepper

It is creamy enough that you could serve it over pasta! Chicken & Broccoli Bowties Uses the Best Low-Fat Cooking Hack! It was bland and there was not enough Creamy Broccoli Chicken & Herbs. I seasoned the chicken before cooking with.

Steps to make Creamy Chicken, Broccoli & Cauliflower Bake (LCHF):

1. Preheat the oven to 220 C.
2. Place bite sized florets of broccoli and cauliflower into a deep sided baking dish.
3. Add the olive oil and mix the vegetables around to coat them.
4. Dot with butter and season with salt and pepper.
5. Bake veg for 25 minutes, until they get a nice brown colour on top.
6. Meanwhile cut chicken breasts into large bite sized pieces (about 1 inch cubes…they will shrink)
7. Heat a skillet on a medium high heat. Add half the lard and get it hot.
8. Brown the chicken in small batches, then set it aside in a bowl.
9. Season the chicken in the bowl.
10. Add the remaining lard and lower the heat a little before adding the onion (or it might splatter fat when you put it in).
11. Fry the onion for 5-8 minutes until nicely browned.
12. Add the garlic powder to the skillet, along with the chicken, stock and cream.
13. Deglaze the pan by stirring this mixture.
14. Remove the veg carefully from the oven and pour over the chicken mixture.
15. Put back into the oven and bake for a further 25 minutes until all brown and bubbly.
16. Remove from the oven. Allow the food to rest at least 5 minutes before serving.

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