Creamy Chicken and Cauliflower Rice Casserole

This Creamy Chicken and Cauliflower Rice Casserole combines the comfort of a traditional casserole with a low-carb twist. Featuring tender chicken, creamy sauce, and nutritious cauliflower rice, this dish is baked to perfection with a hint of garlic and herbs. It's not only delicious but also meets low-carb dietary requirements, making it a satisfying option for health-conscious diners.

Ingredients:

• 2 cups cauliflower rice
• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup broccoli florets
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the cubed chicken to the skillet, seasoning with salt, pepper, thyme, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.
5. In a large mixing bowl, combine the cauliflower rice, cooked chicken mixture, broccoli florets, heavy cream, chicken broth, and half of the shredded cheddar cheese. Mix well.
6. Transfer the mixture to a greased 9x13 inch casserole dish. Top with the remaining cheddar cheese and grated Parmesan cheese.
7. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh parsley before serving.