Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Drain the Palmini noodles, rinse them, and pat them dry with paper towels.
- Make the cheese sauce: add the cheddar, cream cheese, heavy cream and water to a medium saucepan. Cook over low-medium heat, stirring often, for about 5 minutes, until the cheese has melted and the sauce is smooth. If it starts to bubble, turn the heat down. Remove from the heat.
- While the sauce cooks, combine the diced chicken, broccoli florets and Palmini noodles in a large bowl. Add the onion powder, Italian seasoning, salt and pepper, and toss well.
- Let the sauce cool for a minute or two, then pour it into the bowl along with the beaten egg. Mix until everything is evenly coated, then spread it into a 1 to 1.5 quart baking dish.
- Cover the dish with its lid or foil and bake for 15 minutes.
- Uncover, sprinkle the shredded cheese over the top, and bake uncovered for another 10 minutes, until the cheese has melted and is starting to turn golden. Let it rest for 5 minutes before serving.
Nutrition
Notes
Cheese sauce: this is the same sauce as my Low Carb Cheese Sauce recipe, which makes about 1 cup. Keep the heat low so it stays smooth.
Noodles: canned or pouch Palmini linguine both work. Drain, rinse and pat them dry so the casserole isn't watery.
Storage: refrigerate leftovers, covered, for up to 4 days, or freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat until hot in the center.
Nutrition: one serving is a quarter of the casserole. Palmini was calculated from its label values (about 27 calories and 5g carbs, 3g fiber per 100g).
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
