Keto Chicken Broccoli Casserole

Remove the florets from your broccoli and cut them into bite-sized pieces.

Dice the onion and garlic and then cut the chicken tenderloins into bite-sized pieces.

Set the chopped chicken and the diced onion and garlic aside for now.
 

Fill a pot with water, add some salt and bring the water to a boil.
 

Add the broccoli florets to the pot once the water boils.

Boil the broccoli for about 5-7 minutes.

☝︎ Check with a fork if your broccoli is done: prick one of the broccoli florets with a fork - if you can easily stick the fork in and pull it out again, your broccoli is good to go.
 

Drain the broccoli through a kitchen sieve and set it aside.
 

Melt a little bit of butter in a large frying pan and sauté the onions for about 5 minutes at medium to high heat until translucent.

After that, add the garlic to the onions and fry it for about 2 minutes.

Add the chicken to the pan as well and fry it for about 5 minutes while stirring constantly.

Set the pan aside.
 

Preheat your oven to 350°F/180°C.
 

Start preparing the sauce by dissolving the chicken bouillon in boiling water.

Next, add the heavy cream, salt and pepper and mix well.
 

Add the xanthan gum to the sauce and whisk thoroughly until the sauce has thickened and no clumps of xanthan gum are left.

☝︎ If you don't have a whisk, a small extra step can help to make sure you won't find any clumps of xanthan gum in your sauce.

Add about 1-2 tablespoons of your sauce into a separate bowl and sprinkle the xanthan gum into the bowl as well.

Mix the small amount of sauce with the xanthan gum and add it back to the rest of the sauce.

Mix again until the rest of the sauce has also thickened.
 

Fill the chicken and broccoli into a casserole dish and pour the sauce over it.

Stir once again to make sure that the sauce is distributed evenly throughout your dish.