Whether you’re looking for a comforting fall recipe or an easy weeknight meal with plenty of leftovers, this Keto Chicken Broccoli Casserole might become a new family favorite. It’s loaded with juicy chicken breast, broccoli, cauliflower rice, cheese, and a creamy sauce.
3poundsFoster Farms Free Range Simply Raised Chicken Breasts
1tablespoonolive oil
2teaspoonsItalian seasoning
½teaspoonblack ground pepper
½teaspoonsaltdivided
2-poundscauliflower ricefresh or frozen
3cupsfresh broccoli florets
10.5ouncecan condensed cream of chicken soup
½cupwhole milk
⅓cupsour cream
2 ½cupsshredded cheddar cheesedivided
Instructions
Cut the chicken into bite-size pieces. Heat olive oil in a large non-stick pan over medium-high heat. Add the chicken breast pieces, and season with Italian seasoning, pepper, and half of the salt.
Sear, stirring occasionally until both sides of the chicken are browned, about 5-7 minutes. Remove chicken from the pan and set aside.
Preheat the oven to 350 degrees.
Add the cauliflower rice to the pan that the chicken was cooked in. Cook according to package directions, or for 7-10 minutes. Halfway through the cooking time, stir in the broccoli florets, and cook just until the broccoli is slightly tender. Turn off the heat.
Stir in the cooked chicken, condensed chicken soup, milk, sour cream, and half of the shredded cheese.
Add the mixture to a lightly greased 9x13 casserole dish and sprinkle the top with the remaining cheese. Bake for 15 minutes, or until the cheese is lightly browned and the internal temp reaches 165 degrees. Remove from the oven and let sit for 5 minutes before serving.