Keto Chow Chicken and “Rice” Casserole

Recipe courtesy of Sarah DeYoung. If you're a fan of chicken and rice casserole, then you need to try this keto chicken broccoli casserole with cauliflower rice. It's delicious and easy to make!

Prep Time30

Cook Time20

Total Time50

Course: Main Dish

Keyword: Keto Chow Community Recipe, Savory Chicken Soup

Recipe Creator: Keto Chow Community Recipe

Servings: pieces

Calories: 341.2kcal

Author: Sarah DeYoung

Ingredients

Cream of Chicken Ingredients

8 oz heavy cream
12 oz chicken broth
2 servings Savory Chicken Soup Keto Chow (or 2 scoops)

Casserole Ingredients

4 chicken thighs
2 oz chicken broth remaining from soup
16 oz broccoli steamed, drained and chopped
16 oz riced cauliflower steamed and drained
2 cup cheddar cheese shredded
1/2 medium yellow onion diced (or 2 tbsp dried chopped onion)
3 cloves garlic minced
1 tsp onion powder
2 tsp salt
1/2 tsp ground black pepper

Instructions

Cream of Chicken Directions

Blend all together and let sit in fridge; overnight is best. You want this mixture thick like a can of cream of chicken soup. Make sure if using blender to not overmix and make butter with your heavy cream.

Casserole Directions

Preheat oven to 350 degrees. Cook chicken thighs in the remaining 2 oz of chicken broth. A pressure cooker (such as an InstantPot) can be used; thawed chicken, 20 min poultry setting. Add more liquid if needed. Remove chicken and shred the meat, discarding as much liquid as possible.
Place steamed and well-drained broccoli in bottom of 9x13 pan. In a large bowl, mix shredded meat, riced cauliflower, 1 cup of the shredded cheese, onion, garlic, onion powder, salt, pepper, and your cream of chicken replacement.
Test for flavor and add more salt if desired. Once happy with the flavor, pour chicken mixture over top of broccoli. Top with remaining 1 cup of cheese.
Bake at 350 degrees for 20-30 mins.

Notes

I steamed the broccoli and cauliflower the night before, placed paper towels in their own colander, and let them drain overnight into separate bowls. This seemed to work well to minimize extra liquid.

Make sure you add extra salt and onion powder if you enjoy those flavors. I also add extra garlic to make it delicious.

Bone-in, skin-on chicken thighs worked well for this recipe and shredded easily after being cooked in my InstantPot.

This recipe can be frozen! Thaw before baking, and bake a bit longer until cheese is bubbly.

Nutrition