Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter (15g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (227g) cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup (240ml) chicken broth (low sodium)
  • 8 oz (227g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon xanthan gum (optional, for thickening)
  • 1/4 cup chopped fresh parsley
  • 1.5 cups (170g) shredded cheddar cheese (or a blend of cheddar and mozzarella)

Instructions:

  1. Season chicken cubes with olive oil, onion powder, garlic powder, smoked paprika, salt, and pepper.
  2. Heat large skillet over medium-high heat. Sear the chicken in batches until lightly browned on all sides (do not cook through). Set aside.
  3. In the same skillet, melt butter over medium heat. Sauté onion until softened. Add garlic, mushrooms, and bell peppers and cook until tender.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low.
  5. Stir in softened cream cheese and heavy cream until smooth and melted. Add Parmesan cheese and parsley.
  6. If the sauce is too thin, whisk in xanthan gum a little at a time until desired consistency is achieved.
  7. Add the seared chicken to the creamy sauce and stir to combine.
  8. Pour the chicken and sauce mixture into the prepared baking dish.
  9. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  10. Bake in preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5-10 minutes before serving.