My (late) niece gave me and her mom an awesome low carb recipe a few years back and I've been searching the internet for it and cannot find it. I'm sure I could still make it by memory but I would have to guess at the measurements and I have no idea if spices were used.

It went sort of like this:

Mix cream cheese with milk and shredded parmesan to a medium consistency.

Add cooked (barely) chicken breast chunks and broccoli to a baking dish and pour mixture over it.

Cover with shredded parmesan and bake until browned and bubbly.

This stuff was absolutely DELICIOUS! Does anyone have this recipe by any chance? I may have forgotten some ingredients here....?

I'm just trying to get some recipes in anticipation of mushes and then REAL FOOD! Can't wait!

This is the one I've used, and found when trying to find something without rice or noodles. I added some creole seasoning to the chicken when I was pan searing it in some EVOO before adding it to the casserole dish. I'm a big fan of changing flavor profiles, and change this recipe by using different spices on the chicken breasts. Seasonings/spices I've used have been lemon pepper, creole and cajun seasoning, garlic pepper, and even some of the italian seasonings (thyme, basil, oregano). . .

http://www.freequickrecipes.com/recipes/cream-cheese-broccoli-chicken.php

I sub nonfat, plain Greek yogurt for the mayo, and only use 4 chicken breast halves, and use broccoli florets instead of spears because I hated chewing the "stems".

This sounds fantastic. Have you ever used light cream cheese?

Thanks! I'll try that one - sounds great!

This is the one I've used, and found when trying to find something without rice or noodles. I added some creole seasoning to the chicken when I was pan searing it in some EVOO before adding it to the casserole dish. I'm a big fan of changing flavor profiles, and change this recipe by using different spices on the chicken breasts. Seasonings/spices I've used have been lemon pepper, creole and cajun seasoning, garlic pepper, and even some of the italian seasonings (thyme, basil, oregano). . .

http://www.freequick...oli-chicken.php

I sub nonfat, plain Greek yogurt for the mayo, and only use 4 chicken breast halves, and use broccoli florets instead of spears because I hated chewing the "stems".

This sounds fantastic. Have you ever used light cream cheese?

I only purchase FAT free cream cheese. I do not purchase or use full fat or even the 1/3 reduced fat cream cheese. I only switched over to the fat-free because I lost my gallbladder last February, and I do keep my fat down on certain ingredients such as cream cheese, and other "sauces" made with the "cream of" Soups. But, I use full fat salad dressings.

I make a sort of instant version I guess: chicken chunks, broccoli, shredded imitation american cheddar (yuck I know but all that is available). However, I have discovered that adding balsamic vinegar to the cheese before melting it performs some kind of yummy magic, adds a great tang to the chicken and texture to the cheese. yumm!

What's the nut stats?? Sounds yummy