Keto Cheesy Chicken and Broccoli Rice Casserole
Indulge in the creamy, comforting goodness of this Keto Cheesy Chicken and Broccoli Rice Casserole—a flavor-packed dish that's perfect for low-carb enthusiasts! This hearty casserole features tender, juicy chicken, nutrient-rich broccoli, and riced cauliflower for a perfectly keto-friendly twist on classic "rice" casseroles. A rich, velvety cheese sauce made with cream cheese, heavy cream, and shredded cheddar takes this dish to indulgent new heights, while the golden, bubbly topping seals the deal on cheesy perfection. Quick to prepare and baked to perfection, this recipe is ideal for meal prep or a satisfying family dinner. Plus, it's gluten-free and loaded with wholesome ingredients. Serve it hot, garnished with fresh parsley for an irresistible touch!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 cups Broccoli florets
- 3 cups Cauliflower, riced
- 2 cups Cheddar cheese, shredded
- 4 ounces Cream cheese
- 0.5 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat.
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
Place the chicken in the skillet and cook for 8-10 minutes on each side, or until fully cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the riced cauliflower and cook for about 5 minutes, stirring frequently, until slightly tender.
Transfer the cooked cauliflower rice to a large mixing bowl.
Add the broccoli florets to the bowl with the cauliflower rice.
In a medium saucepan, combine the cream cheese, heavy cream, and chicken broth. Cook over medium heat, stirring constantly, until the cream cheese is melted and the sauce is smooth.
Pour the cheese sauce over the cauliflower rice and broccoli, and add 1 1/2 cups of shredded cheddar cheese to the mixture. Stir to combine well.
Chop the cooked chicken into bite-sized pieces and add it to the broccoli rice mixture. Mix everything thoroughly.
Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and slightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.9 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1974 mg | 152% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
