Are you craving a hearty, comforting meal that fits your keto lifestyle? This Keto Broccoli Chicken Cauliflower Rice Casserole is your answer!
Packed with tender chicken, nutrient-rich broccoli, and fluffy cauliflower rice, this dish is creamy, cheesy, and oh-so-satisfying.
It’s a one-pan wonder that’s perfect for busy weeknights, meal prep, or family dinners.
Let’s dive into why this casserole will become your go-to keto recipe!
Why You’ll Love This Recipe
Low-Carb & Keto-Friendly: With cauliflower rice as the base, this casserole keeps carbs low while delivering all the comfort of a classic casserole.
One-Pan Meal: Minimal cleanup makes this perfect for busy evenings.
Family-Friendly: Even non-keto eaters will love the creamy, cheesy goodness.
Meal Prep Star: Make it ahead, store it, or freeze it for quick meals.
Nutrient-Packed: Broccoli and chicken provide protein and vitamins, making it as healthy as it is delicious.
Ingredients
4 cups cauliflower rice (fresh or frozen, thawed)
2 cups cooked chicken breast, shredded or diced
3 cups broccoli florets, steamed
1 cup heavy cream
1 cup shredded cheddar cheese (divided)
1/2 cup cream cheese, softened
1/4 cup chicken broth
2 cloves garlic, minced
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Cauliflower Rice: If using fresh cauliflower, pulse in a food processor until rice-like. If using frozen, thaw and pat dry to remove excess moisture.
Cook the Base: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in cauliflower rice and cook for 3–4 minutes.
Mix the Sauce: In a bowl, whisk together heavy cream, cream cheese, chicken broth, onion powder, paprika, salt, and pepper until smooth.
Combine Ingredients: In a large mixing bowl, combine cauliflower rice, chicken, broccoli, sauce, and 1/2 cup cheddar cheese. Mix well.
Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining 1/2 cup cheddar cheese.
Bake: Bake for 25–30 minutes until bubbly and golden on top.
Garnish and Serve: Sprinkle with fresh parsley and serve hot.
Tips
Dry the Cauliflower Rice: Too much moisture can make the casserole soggy. Pat it dry or cook it longer to remove excess water.
Use Fresh Broccoli: Fresh broccoli is better for texture, but frozen can work too.
Season to Taste: Add salt and pepper according to your liking for a personalized flavor.
Cheese Swap: Try using mozzarella or Monterey Jack for a different cheese flavor.
Make it Quick: Use rotisserie chicken or pre-riced cauliflower to save time.
Variations and Substitutions
Vegetarian Option: Replace chicken with mushrooms or tofu for a meat-free dish that still has great flavor and texture.
Spicy Kick: Add 1/2 teaspoon of cayenne pepper or red chili flakes to the sauce for some extra heat.
Different Veggies: Swap out broccoli for zucchini, spinach, or green beans to change up the vegetables and add variety.
Dairy-Free: Use coconut cream for a creamy texture and dairy-free cheese alternatives to keep it free of dairy.
Protein Swap: Try using shredded turkey or ground beef instead of chicken for a different protein option that still tastes delicious.
Serving Suggestions
Side Dishes: Pair with a fresh keto-friendly salad or roasted asparagus for a complete meal.
Toppings: Add a dollop of sour cream or a sprinkle of crushed almonds for extra texture.
Drinks: Serve with a refreshing iced tea or sparkling water with lemon.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Storing
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezing
Freeze the baked casserole in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating at 350°F (175°C) for 15–20 minutes.
FAQs
Q. Can I use frozen cauliflower rice?
Yes! Just thaw and pat dry to avoid excess moisture.
Q. Is this casserole gluten-free?
Absolutely, it’s naturally gluten-free as it uses cauliflower rice instead of grains.
Q. Can I make this in a slow cooker?
Yes, cook on low for 3–4 hours, stirring in the cheese during the last 30 minutes.
Q. How many carbs are in this casserole?
Each serving has approximately 6–8 net carbs, depending on the exact ingredients used.
Q. Can I add more cheese?
Of course! Feel free to top with extra cheese for an even creamier texture.
Conclusion
In conclusion, this Keto Broccoli Chicken Cauliflower Rice Casserole is the ultimate low-carb comfort food that doesn’t skimp on flavor.
It’s easy to make, versatile, and perfect for meal prep or family dinners.
Whether you’re following a keto diet or just looking for a healthy, delicious meal, this casserole checks all the boxes.
Try it today and watch it become a staple in your kitchen!
Read More:- Hobo Casserole Ground Beef Recipe
Keto Broccoli Chicken Cauliflower Rice Casserole
Ingredients
- 4 cups cauliflower rice fresh or frozen, thawed
- 2 cups cooked chicken breast shredded or diced
- 3 cups broccoli florets steamed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese divided
- 1/2 cup cream cheese softened
- 1/4 cup chicken broth
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Set your oven to 375°F (190°C).
- If using fresh cauliflower, pulse in a food processor until rice-like. If using frozen, thaw and pat dry to remove excess moisture.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in cauliflower rice and cook for 3–4 minutes.
- In a bowl, whisk together heavy cream, cream cheese, chicken broth, onion powder, paprika, salt, and pepper until smooth.
- In a large mixing bowl, combine cauliflower rice, chicken, broccoli, sauce, and 1/2 cup cheddar cheese. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining 1/2 cup cheddar cheese.
- Bake for 25–30 minutes until bubbly and golden on top.
- Sprinkle with fresh parsley and serve hot.
