This recipe has quickly become a favorite… both in the Kirstein household and with lots of friends who’ve made it. And, it can all be done in one pan! The Cheesy Broccoli Chicken Cauliflower Casserole is so delicious, keto friendly and gluten free too.
It doesn’t take long to make and it stores really well! I usually prep it on Sunday or make it Monday so I can have it for two low carb days in a row. Why do I do two low carb days in a row? Check out my brief intro on FASTer Way to Fat Loss… full blog post coming soon! I am a certified coach and would love to talk to you about the program! It has truly been life changing for me. Okay, enough about that… let’s move on to this DELICIOUS and EASY Cheesy Broccoli Chicken Cauliflower Casserole recipe.
You can pick them all up at your local grocery store. I got these at Trader Joe’s!
Cheesy Broccoli Chicken Cauliflower Casserole Recipe
Ingredients
- 1-2 lbs. chicken (cubed)
- 1 bag cauliflower rice (approx. 3 cups/16 oz.)
- 1 bag broccoli florets (approx. 3 cups)
- 1/2 cup cream cheese (approx. 8 oz.)
- 1 sweet onion (diced)
- 4 garlic cloves (minced)
- 1/2 cup bone broth (chicken broth is an okay substitute)
- 1 cup sharp cheddar cheese (shredded)
- 1 tbs olive oil
- salt & pepper to taste
Instructions
- Heat up the cast iron skillet or another pan.
- Pro-tip: Roast the broccoli florets in the oven at 425 degrees for 10-15 minutes using a little bit of olive oil, salt and pepper. (You do not have to roast the broccoli in the oven prior to making this meal… but we’ve tried it both ways and we think it is better.)
- Saute the onions, garlic with salt + pepper in olive oil in the cast iron skillet.
- Add cubed chicken and saute until cooked.
- Add the cauliflower rice, broccoli (roasted or not) and bone broth to the cast iron and stir.
- Pro-tip: Do not worry if it looks like the pan will overflow, the cauliflower rice will cook down.
- After 5-10 minutes, add the cream cheese and stir until melted.
- Top with shredded sharp cheddar and put it in the oven. Broil until the cheese is melted and bubbly.
- Serve hot – right out of the oven!
- Pro-tip: This recipe also does well re-heated and we typically eat from it for a few days. I would assume it freezes well too, but I haven’t tried that yet!
