Ranch Chicken Broccoli Casserole Low Carb Food

LOW CARB CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Add 1 cup of water in the bottom of a large skillet with a lid. Add broccoli and bring to a simmer. Cook 4-5 minutes or until tender crisp. Drain in a strainer and let cool.
• Cook onion, garlic, and Italian seasoning in butter until onion is tender. Stir in cream cheese and cook on medium heat until smooth.
• Add cream and broth and simmer 2 minutes. Remove from heat and stir in 1 ½ cups of cheese.
• Combine chicken, broccoli, cauliflower rice, and sauce. Spread into a 9 x 13" dish.
• Top with remaining cheese and bake 20-25 minutes or until heated through.

LOW CARB CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Cut chicken breasts into chunks.
• Sprinkle chicken with a bit of salt and pepper and cook in a skillet over medium/high heat with a bit of butter/olive oil (or your preferred oil) until no longer pink in the center.
• While the chicken is cooking, steam or cook broccoli according to package directions. I like to steam it and keep it slightly crisp. Put butter into the drained broccoli and salt it a bit.
• Put the buttered broccoli in the bottom of a 9 X 13 baking pan.
• Combine the cream of chicken & mushroom soup, sour cream, mayonnaise, the herbs and seasonings, and 1 cup of the shredded cheese into a bowl. Add the chunks of cooked chicken.
• Pour and spread chicken mixture on top of the broccoli, and top with the remaining 1 cup shredded cheese. Sprinkle lightly with curry powder. (it's easy to go overboard -- very lightly!).
• Bake in a preheated 350 degree F oven for 40-45 minutes until hot and bubbly.
• Yum! Hope you enjoy this easy chicken casserole recipe.

LOW-CARB CHICKEN AND BACON CASSEROLE

Steps:

• Pre-heat oven to 350.
• Cut bacon into 1" pieces and fry until mostly crisp.
• Cut chicken into cubes and cook in a frying pan until it is no longer pink.
• Place chicken and bacon into a bowl, and put in the fridge to cool.
• In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
• When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
• Place chicken mixture into a casserole dish, then pour sauce over the top.
• If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
• To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE

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.