I made a keto friendly chicken, broccoli, cauliflower/broccoli rice medley, and cheddar cheese casserole last night. It was such a hit, everyone asked for seconds!
20 oz. chicken breast (3 chicken breasts)
2 tbsp olive oil
2 cups broccoli (we used frozen)
1/2 cup sour cream
1/2 cup heavy cream
1 cup cheddar cheese
1 oz. pork rinds
1/2 tsp salt & pepper
1/2 tsp paprika
1 tsp oregano
1 package of Green Giant Riced Veggies Cauliflower and Broccoli medley
Preheat your oven to 450°F. If you’re using fresh broccoli, set it to steam or boil for a few minutes to get it softer a bit quicker. I steamed the broccoli in the microwave before adding to the mixture. Once the broccoli was cooked, I chopped it up into small pieces.
I boiled the chicken breasts first in chicken bone broth. Once that was completed, I shredded the chicken and cooked the chicken in an oiled pan until some of the pieces were light brown.
In a deep mixing bowl, combine shredded chicken, chopped broccoli, heavy cream, cheddar cheese, paprika, oregano, salt & pepper, and sour cream. Mix to combine thoroughly.
Place the mixture in a greased (I used butter) 8 x 11 baking dish. Spread the mixture until it is even pressing firmly. The casserole should be slightly packed.
I loaded the top layer of the casserole with shredded cheddar cheese, then added the crushed pork rinds over the cheese with pats of butter to brown the top of the casserole and make it crispy.
Bake for about 20-25 minutes. The entire casserole should be bubbling slightly and the edges brown.