Cheesy Chicken Broccoli Rice Casserole (low carb)
This cheesy chicken broccoli rice casserole is an easy, high-protein dinner made with cauliflower rice for a lower-carb twist. Creamy, comforting, and perfect for busy weeknights or meal prep.
Ingredients
- ½ TBSP olive oil about 1½ tsp
- ½ onion chopped
- 1 TBSP minced garlic
- 1 TBSP butter
- 1.25 lbs chicken breast cut into bite-size pieces
- Salt & pepper to taste
- Optional: garlic powder and paprika to taste
- 1 TBSP flour
- ½ cup low-sodium chicken broth
- 12 oz frozen broccoli
- 12 oz frozen riced cauliflower
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- 1 egg beaten
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chopped onion and cook until softened.
- While the onion cooks, pat chicken dry with a paper towel and season with salt and pepper (and optional garlic powder and paprika).
- Stir in garlic and cook for 1 minute.
- Add butter. Once melted, add chicken.
- Cook chicken until mostly done (it does not need to be fully cooked through).
- Steam broccoli and cauliflower for about 2 minutes each, just until slightly tender. Drain any excess liquid.
- Sprinkle flour over chicken and stir until absorbed.
- Add chicken broth and cook for 1–2 minutes, until slightly thickened. Turn off heat.
- Stir in broccoli, cauliflower, half of the cheese, and the beaten egg. Mix until well combined.
- Top with remaining cheese.
- Bake for 30–35 minutes, then broil 1–2 minutes until golden and bubbly.
- Let sit for a few minutes before serving.
Notes
🔁 Doubling Instructions
This recipe can be doubled to make 8 servings. Perfect for feeding a family of 5 with leftovers for lunch the next day.🥗 Macros (Estimated per serving)
- Calories: 520
- Protein: 55g
- Carbohydrates: 18g
- Fat: 24g