Ingredients
- 4 cups shredded cooked chicken
- 3 cups cauliflower rice (drained well)
- 2 cups small broccoli florets (blanched or steamed crisp-tender)
- 8 oz cream cheese, cubed
- 3/4 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 3/4 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 1/4 cup almond flour (optional crumb topping)
- 2 tbsp grated Parmesan (optional crumb topping)
- 1 tbsp olive oil (optional crumb topping)
Equipment
- Large skillet For sauce
- large mixing bowl To combine casserole
- 9×13 baking dish
- Wooden spoon or spatula
- Cheese grater If shredding cheese fresh
Method
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- In a skillet, warm cream cheese, heavy cream, and chicken broth until smooth. Stir in Parmesan, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large bowl, combine chicken, cauliflower rice, broccoli, and sauce. Fold in ½ cup mozzarella and ½ cup cheddar.
- Spread mixture into baking dish. Top with remaining mozzarella and cheddar. If using, mix almond flour, Parmesan, and olive oil and scatter over top.
- Bake 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving.
Nutrition
Calories: 440kcalCarbohydrates: 8gProtein: 38gFat: 28gSaturated Fat: 14gCholesterol: 135mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 40mgCalcium: 320mgIron: 1.8mg
Notes
Drain or squeeze cauliflower rice if watery. Add a pinch of red pepper flakes for heat. Great for meal prep—make ahead and reheat leftovers for easy lunches.
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