Low Carb Cheesy Chicken Broccoli And Rice Casserole Food
CHEESY BROCCOLI CASSEROLE (LOW CARB)
Make and share this Cheesy Broccoli Casserole (Low Carb) recipe from Food.com.
Provided by LinnyJ
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350º.
- Cook the broccoli until tender-crisp; drain very well.
- Put in a greased 2-quart casserole.
- Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon.
- Bake for 20-30 minutes, until bubbly.
LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE
Make and share this Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole recipe from Food.com.
Provided by Stephsfanny
Categories Very Low Carbs
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
- Steam broccoli florets.
- Cook riced cauliflower.
- Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
- Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
- Whisk the Greek yogurt into the cream cheese mixture and warm.
- Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
- Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
- Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.
LOW-CARB CHEESY CHICKEN CASSEROLE
A quick and easy, low-carb chicken casserole recipe.
Provided by Dana Stiles
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt margarine in a roasting pan with minced garlic in the preheated oven. Add chicken, garlic powder, basil, oregano, salt, and pepper; mix well.
- Bake in the preheated oven until chicken is no longer pink, 20 to 25 minutes. Remove from the oven but leave the oven on.
- Mix ricotta, 1 cup mozzarella cheese, Parmesan cheese, milk, and egg together in a bowl. Spread evenly over the top of the chicken. Pour vodka marinara sauce over top and spread evenly.
- Return to the oven and bake for 20 minutes. Sprinkle remaining mozzarella cheese on top. Continue to bake until melted, about 10 minutes.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 15.3 g, Cholesterol 86.1 mg, Fat 16.4 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 8.2 g, Sodium 765.9 mg, Sugar 7.7 g
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- Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.
- Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.
- Preheat broiler. Combine cooked rice and broccoli mixture with the cheese sauce and cooked chicken then scoop mixture into a nonstick sprayed 9x13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
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- Next, add the chicken and, again, sprinkle with a pinch of salt. Add in broccoli next. Set casserole dish aside.
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