Description
A comforting low-carb casserole combining shredded chicken, broccoli, and cauliflower rice in a creamy cheddar sauce, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 2 cups cooked chicken, shredded (about 280 g)
- 1 cup broccoli florets (about 90–100 g), cut into small pieces
- 1 cup cauliflower rice (about 100–110 g)
- 1 cup heavy cream (240 ml)
- 1 cup shredded cheddar cheese (about 113 g), divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for drizzling on top)
Instructions
- Preheat the oven to 350°F (175°C) and grease a medium-sized casserole dish.
- In a large mixing bowl, combine shredded chicken, broccoli florets, cauliflower rice, heavy cream, garlic powder, onion powder, salt, and pepper.
- Mix in half of the cheddar cheese (about ½ cup).
- Transfer the mixture to the greased casserole dish and spread into an even layer.
- Top with the remaining cheddar cheese.
- Drizzle 1 tablespoon olive oil over the top to encourage browning.
- Bake for 25–30 minutes, or until the cheese is bubbly and golden and the filling is hot throughout. If you like a crisper top, broil for 1–2 minutes at the end — watch carefully to avoid burning.
- Let the casserole cool for 5–10 minutes before serving to allow the sauce to set slightly.
Notes
For a thicker tangy sauce, add 4 oz cream cheese or ½ cup full-fat Greek yogurt, reducing heavy cream by ¼ cup. Use Monterey Jack or Colby instead of cheddar for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 37.5g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5.5g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg