Broccoli Cauliflower Chicken Casserole
If you're looking for a creamy, cheesy, filling casserole that's packed with healthy vegetables and protein, this Broccoli Cauliflower Chicken Casserole is for you!
Servings 8
Calories 502kcal
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup chicken broth
- 3/4 cup heavy whipping cream
- 1 cup sour cream
- 2 1/2 cups shredded cheddar cheese divided
- 1 1/2 tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups cubed or shredded rotisserie chicken or cooked chicken, cubed or shredded
- 3 cups broccoli florets
- 10- oz or 12-oz bag frozen cauliflower rice
- 1/2 cup parmesan crisps crushed, or pork rinds
Instructions
- Preheat oven to 350 F.
- Add broccoli florets to a microwave-safe bowl. Spoon 3 tbsp water over the top of the broccoli, then cover bowl with a microwave-safe plate or lid. Microwave on high for 3 minutes, then carefully remove the plate or lid, drain any excess water, and set aside.
- While broccoli is steaming, prepare cauliflower rice per package instructions. Drain off any excess water and set aside.
- In a large bowl, thoroughly combine broth, heavy whipping cream, sour cream, Italian seasoning, salt, pepper, thyme, and 1 1/2 cups of shredded cheddar cheese.
- Add cubed or shredded chicken and combine thoroughly.
- Add broccoli and cauliflower rice and combine again.
- Transfer mixture to 9” x 13” casserole dish.
- Top with remaining shredded cheddar cheese and place casserole dish into oven for 15 minutes.
- Remove casserole dish from oven and evenly sprinkle on crushed parmesan crisps (or pork rinds). Return to oven and bake for 10 additional minutes.
Notes
For the best texture, shred your cheese by hand.
Nutrition
Calories: 502kcal | Carbohydrates: 8g | Protein: 38g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 163mg | Sodium: 1033mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 49mg | Calcium: 337mg | Iron: 1mg