Low-Carb Chicken Blue Cheese Casserole

Step 1Prepare the blue cheese sauce. Add butter, cream, cream cheese and crumbled blue cheese to a small sauce pan. Gently heat up over a medium-low heat. Stir with a hand whisk until smooth and creamy. Cook for 3 to 5 minutes (longer for a thicker sauce). If it gets too thick, add 1 to 2 tablespoons of water. Remove from the heat and keep warm.

Step 2To make the casserole, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 3Cut the broccoli into florets and peel the stem. Cut into about 1 cm (¹/₂ inch) thick slices. Place in a steamer and cook for just 5 minutes, until crisp-tender. Remove the lid to let the steam escape and set aside.

Step 4Cut the chicken into large chunks. Season with salt and pepper. Place in a hot pan greased with a tablespoon of ghee (or olive oil) and brown in batches on high heat for a minute per side. Once browned, place the chunks in a large oven-proof casserole dish.

Step 5Grease the skillet with the remaining ghee. Slice the onion and cook it in the pan where you cooked the chicken for just 3 minutes or until fragrant. Transfer to the casserole dish and combine with the chicken.

Step 6Add the broccoli, the prepared cheese sauce and freshly chopped chives. Toss to combine.

Step 7Sprinkle with grated cheddar and place back in the oven. Bake uncovered for about 30 minutes, or until the cheese is golden and crisped up.

Step 8Once baked, remove the dish from the oven and let it cool down for a few minutes before serving.

Step 9Serve warm. Reheat in the oven or microwave if needed. To store, refrigerate for up to 4 days. This dish is not suitable for freezing as the cheese sauce may split once frozen and reheated.