Servings: 6 to 8 large servings

1 bag boneless chicken thighs 1 bag boneless chicken thighs
4 tablespoons butter 4 tablespoons butter
1 tablespoon dill 1 tablespoon dill
2 teaspoons garlic powder 2 teaspoons garlic powder
2 teaspoons onion powder 2 teaspoons onion powder
Salt Salt
Pepper Pepper
8 ounces cream cheese 8 ounces cream cheese
1/2 cup heavy whipping cream ½ cup heavy whipping cream
1 1/2 cup chicken broth 1 ½ cup chicken broth
Large bag broccoli florets (52 ounces), thawed, cooked and drained Large bag broccoli florets (52 ounces), thawed, cooked and drained
1 pound bacon, cooked and crumbled (split) 1 pound bacon, cooked and crumbled (split)
2 cups shredded sharp cheddar (or mild cheddar or Mexican blend) 2 cups shredded sharp cheddar (or mild cheddar or Mexican blend)

Cook chicken thighs in skillet or in Instant Pot until done
Dice chicken into bite sized pieces
In skillet, melt butter, then add seasonings, cream cheese, heavy whipping cream, chicken broth, ½ of the crumbled bacon, and ½ of the shredded cheese
Cook on low for 3 to 5 minutes
Add diced chicken and drained broccoli
Pour mixture into large baking dish (10x15)
Top with reserved crumble bacon and shredded cheese
Bake at 350 for 30 minutes or until cheese is browned

Keywords: brocolli, low carb  Keywords: brocolli, low carb