Low Carb Cheesy Chicken and Broccoli Rice Casserole
Creamy, cheesy, and packed with wholesome ingredients, this Low Carb Cheesy Chicken and Broccoli Rice Casserole is the ultimate comfort food that fits perfectly into a keto-friendly or low-carb lifestyle. This recipe swaps traditional rice for cauliflower rice, keeping the carbs to a minimum while delivering maximum flavor. Tender chicken breasts, fresh broccoli florets, and a rich mixture of cream cheese, heavy cream, and melted cheddar come together in a hearty skillet-to-oven dish that’s perfect for family dinners or meal prep. With just 15 minutes of prep time and a golden, bubbly finish, this casserole is both easy to make and irresistibly satisfying. Whether you're looking for a healthy dinner idea or a guilt-free indulgence, this gluten-free casserole is sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 4 cups cauliflower rice
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through. Remove from the skillet and set aside to rest.
In the same skillet, add the remaining olive oil. Sauté the diced onion and minced garlic until the onion is translucent, about 3-4 minutes.
Add broccoli florets to the skillet and cook for another 5 minutes, until they are bright green and slightly tender.
Stir in the cauliflower rice and cook for an additional 5 minutes, allowing the rice to absorb any remaining moisture.
Stir the softened cream cheese into the vegetable mixture until well combined.
Pour the heavy cream into the skillet and mix thoroughly, allowing the mixture to thicken slightly.
Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Slice the cooked chicken breasts into bite-sized pieces and add them to the skillet, stirring to combine evenly.
Season the mixture with salt, pepper, and paprika. Adjust seasonings to taste if necessary.
Transfer the mixture to a 9x13-inch casserole dish, spreading it out evenly.
Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly golden brown.
Remove from the oven and allow it to cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving for added color and flavor.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 22.0 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2092 mg | 161% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2545 mg | 54% | |
*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.
