Ingredients
Scale
- 1 cup of heavy cream
- 2 cup of water
- 3 cups of broccoli florets
- 1 cup of cauliflower “rice”
- 1 Tbsp of oil
- 2 ribs of celery, chopped
- 1/4 cup of cream cheese, garlic flavored
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 2 cups of cooked chicken
- 1/4 cup of parmesan cheese
Notes
This was such a tasty recipe! The garlic flavored cream cheese gave the casserole a really great flavor. I’d like to try the recipe with other flavors of cream cheese. I used rotisserie chicken that I diced into small pieces. Also, I grated fresh cauliflower, using a standard box grater, to get the “rice,” but you could also use a food processor. If making my own garlic flavored cream cheese, 3 cloves wasn't enough, add in a couple more.
Nutrition
Net Carb Count*: Casserole: 22 net carbs (entire recipe)
Directions
- Preheat the oven to 375 F.
- Bring the heavy cream and water to a boil. Add the broccoli and cook for 5 minutes.
- Drain the broccoli, reserving 2 Tbsp of the liquid, and set aside. Cook the “rice” with the reserved liquid in the microwave for 45 seconds and set aside.
- Heat a skillet medium with the 1 tbsp of oil. Saute the celery until softened. Add the cream cheese to melt. Off the heat add the broccoli, “rice”, chicken, salt, and pepper and stir to combine.
- Spray an 8×8 inch baking dish with cooking spray and pour the mixture into the dish.
- Top with the parmesan cheese. Bake for 10 minutes or until the cheese has melted.