For those of you who follow me on Instagram, you know I love nothing more than a good casserole! There’s just something comforting (and easy) about throwing a bunch of stuff in a casserole dish and popping it in the oven.
For this casserole, I use frozen broccoli and cauliflower rice which I heat up in the microwave to keep this simple for a quick weeknight meal.
So here is my Keto friendly, low carb ranch chicken casserole with cauliflower rice and broccoli!
Ranch Chicken Casserole
12oz frozen broccoli
10oz cauliflower rice
2 chicken breasts, cooked and cubed
4oz Cream Cheese
½ onion, diced
1/3 cup butter
2 cloves garlic, minced
1 cup parmesan
1 cup cream
1 ½ tsp ranch seasoning
¾ cup mozzarella
Salt & Pepper to taste
Preheat oven to 350 degrees.
Heat broccoli and cauliflower rice individually according to the package instructions. Once heated, pour into 9×13 baking dish. Add cooked, cubed chicken (I cook the chicken in a skillet, about 7-10 minutes per side).
In a medium saucepan over medium heat, add 1tbsp butter. Once melted, add onion and sauté until translucent. Once onions are cooked, add garlic and cook another 1-2 minutes until fragrant.
Reduce heat to low and add remaining butter, cream cheese, cream, parmesan and ranch seasoning. Cook until cream cheese and cheeses are melted.
Once your sauce is melted, pour over the broccoli mixture into the baking dish and mix to combine.
Top with mozzarella and bake for 30 minutes, until top is golden brown.