Low Carb + Keto Friendly Chicken & Broccoli Casserole

With Easter right around the corner, I was craving some yummy home cooked casserole that would hit the spot and still be low carb and fit into my macros.  I discovered this recipe online and decided to give it a try.  Simple ingredients and can be made in under an hour. 

You will need to have on hand chicken, butter, onion, cauliflower rice, heavy cream, broccoli, mayo, lemons and cheddar cheese.  I was in a rush when I was making this recipe and didn’t have time to have pre-cooked chicken done so I picked up a rotisserie chicken at the store.  I put half in the bottom of a 9×13 pan and saved half for later.

I topped this with 2 packs of steamed broccoli.

In a large saucepan, I sauteed the onion and garlic together over medium-high heat until the onions were clear.  I then added 2 bags of frozen cauliflower rice to this (you can use fresh, again I was in a hurry), garlic salt and cook until softened.  Then I added the chicken broth, covered and cooked this for 10 minutes.  Afterward, I added the heavy cream + lemon juice and reduced the heat to medium-low for another 10 minutes uncovered.  At the end of that 10 minutes, I added the mayo and stirred well to combine.

Mix the other half of the chicken in.

Once thoroughly mixed, layer on top of the chicken and broccoli in baking pan.

Top with cheddar cheese.

Cover with foil and bake for 30 minutes at 350 degrees.  Remove foil and cook for another 10 minutes.

Viola!  Yummy chicken and broccoli casserole.

Ingredients:

• 2-3 boneless, skinless chicken breasts or 1 rotisserie chicken
• 1 onion, chopped
• 1/2 T garlic, minced
• 1/2 tsp. garlic salt
• 1 cup chicken broth
• 3 cups cauliflower rice
• 1 cup heavy cream
• 1 tsp. lemon juice
• 1/2 cup mayo
• 3 cups broccoli, steamed
• 2 cups cheddar cheese, shredded

Directions:

1.  Preheat oven to 350 degrees.
2. Saute onion and garlic until onions are clear.  Add garlic salt and cauliflower rice and stir.
3. Cook until rice is soft and stir in chicken broth.  Cover and cook for 10 minutes over medium heat.
4. Stir in heavy cream + lemon juice and cook uncovered over medium-low heat for an additional 10 minutes.
5. Remove from heat and stir in mayo.
6. In 9×13 baking pan, layer 1/2 of chicken on the bottom and layer it with the steamed broccoli.
7. Add the other 1/2 of the chicken to the cauliflower rice mixture and stir well.
8. Pour this over the broccoli layer and top with cheese.
9. Bake covered for 30 minutes.
10. Remove the foil and bake for an addition 10 minutes and then serve.

Recipe credit:  simplystacie.net