Make this easy, cheesy chicken cauliflower rice casserole for a comforting, low-carb weeknight dinner that the whole family will enjoy.
Author:cookingbymia
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 cups cooked chicken breast, shredded or diced
4 cups cauliflower rice (frozen or fresh)
1 small onion, diced
2 cloves garlic, minced
1 cup small broccoli florets
8 oz cream cheese, softened
1 cup shredded cheddar cheese, divided
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
In a large skillet over medium heat, sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Add the cauliflower rice and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables soften slightly, about 5-7 minutes. If using frozen cauliflower rice, cook until most of the moisture evaporates.
Stir in the shredded chicken, softened cream cheese, chicken broth, salt, and pepper. Mix until the cream cheese is fully melted and the mixture is creamy.
Fold in 1/2 cup of the shredded cheddar cheese. Taste and adjust seasoning if needed.
Transfer the mixture to your prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
For a lighter version, substitute the cream cheese with 8 oz of plain Greek yogurt, mixing it in during step 4.
You can prepare this keto chicken bake ahead of time; cover and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.
Use rotisserie chicken for an even quicker weeknight casserole preparation.