Ingredients:
- 2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 2 cups broccoli florets (steamed)
- 1 cup riced cauliflower (fresh or frozen)
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (optional)
- Salt and pepper to taste
- 2 tbsp butter (for greasing the baking dish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Prepare the Broccoli and Cauliflower Rice:
- Steam the broccoli until tender but still bright green. Set aside.
- If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Cook the riced cauliflower in a microwave for 2-3 minutes or sauté in a pan until tender.
- Mix the Casserole Base:
- In a large mixing bowl, combine the shredded chicken, steamed broccoli, riced cauliflower, cream cheese, sour cream, and heavy cream.
- Add garlic powder, onion powder, paprika (if using), salt, and pepper. Stir until everything is well combined.
- Add Cheese:
- Fold in 1 cup of shredded cheddar cheese into the mixture.
- Assemble the Casserole:
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbly and golden.
- Serve:
- Let the casserole cool for a few minutes before serving. Enjoy this warm, comforting, and keto-friendly meal!
Tips:
- Add crumbled bacon or diced jalapeños for extra flavor.
- Use pre-riced cauliflower or frozen broccoli to save time.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
