From The Low-Carb Gourmet by Karen Barnaby
2 tablespoons olive oil
4 tablespoons unsalted butter
about 3 lb of boneless, skinless chicken breasts (The book said 8 6-oz. breasts. I used two huge ones that were over two lb, total, and cut them into several pieces each.)
3 cups broccoli, cut into bite-sized pieces (I used 4 cups.)
1 medium onion, thinly sliced (The book said 1 cup)
4 celery ribs, diced
1/2 lb mushrooms, sliced (I used crimini)
3 cloves of garlic, chopped (This was my addition.)
1/2 cup whipping cream
1/2 cup mayonnaise
2 cups shredded cheese (The book suggests Monterey Jack and cheddar. I used Pepper Jack and medium cheddar--and slightly more than 2 cups.)
1/4 teaspoon garlic powder (I used garlic salt.)
salt and pepper to taste
Preheat oven to 350 degrees F.
Grease a 9x13" baking dish with olive oil spray (or butter as the book says).
Heat the olive oil and 2 T butter in a large frying pan (or, as I prefer, my dutch oven). Add the chicken, and brown on all sides.
Transfer the chicken to the baking dish.
Arrange the broccoli around the chicken.
Melt the remaining butter in the frying pan. Add the onion, celery, mushrooms, and garlic. Add a little salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Spread over the chicken and broccoli.
In a medium bowl, mix the cream, mayonnaise, garlic salt, salt, and pepper. Mix in the cheese. Spread over the chicken and vegetables.
Cover tightly with aluminum foil, and bake for 40 minutes. Let sit 5 minutes before serving.
I didn't like how the top looked, so I turned on the broiler, and browned the top.