Cheesy Broccoli, Chicken and "Rice" Casserole with Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups broccoli florets, steamed2 cups riced cauliflower, riced & steamed (about one small head)1/4 small red or yellow onion, minced1 clove fresh garlic, minced (could sub 1/8 tsp. garlic powder)5 strips bacon, fried and crumbled (reserve one tablespoon of bacon drippings)2 cups cooked chicken (I used shredded leftover rotisserie chicken meat)*1/2 cup heavy whipping cream (preferably organic and grass fed)1/4 cup sour cream (or full-fat, no sugar yogurt)2 T butter1 3/4 cups shredded sharp cheddar cheese (1 1/2 + 1/4 cup set aside) 1/2 tsp. black pepper1/4 tsp. salt
1. Preheat oven to 350 degrees.
2. Pan fry bacon, set aside onto paper towels to drain, reserving 1 T. of bacon grease.
3. Sautee onion and garlic (or garlic powder) in the bacon drippings and place into a small container and set aside.
4. In a medium sized casserole dish, combine riced cauliflower, broccoli florets, onion and garlic and chicken into an even mixture. Set aside.
5. In a large sauce pan, combine cream, yogurt, butter, salt and pepper and heat over low-medium heat until mixture begins to simmer. Use a wire whisk to constantly stir the mixture. Once smooth and hot, add in 1 1/2 cups shredded cheddar cheese. Continue to whisk the mixture together over low-medium heat until the cheese is completely melted and does not stick to the whisk. Turn off heat.
6. Pour the cheese sauce over the casserole mixture and gently stir to assure the sauce coats the mixture evenly.
7. Top the casserole with 1/4 cup cheddar cheese and crumbled bacon pieces. Bake at 350 for about 20 minutes or until it is hot and bubbly. (Or longer if you want the top browned a bit.)
8. Allow casserole to cool for 10 minutes then serve.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user AUNTROCKY.
2. Pan fry bacon, set aside onto paper towels to drain, reserving 1 T. of bacon grease.
3. Sautee onion and garlic (or garlic powder) in the bacon drippings and place into a small container and set aside.
4. In a medium sized casserole dish, combine riced cauliflower, broccoli florets, onion and garlic and chicken into an even mixture. Set aside.
5. In a large sauce pan, combine cream, yogurt, butter, salt and pepper and heat over low-medium heat until mixture begins to simmer. Use a wire whisk to constantly stir the mixture. Once smooth and hot, add in 1 1/2 cups shredded cheddar cheese. Continue to whisk the mixture together over low-medium heat until the cheese is completely melted and does not stick to the whisk. Turn off heat.
6. Pour the cheese sauce over the casserole mixture and gently stir to assure the sauce coats the mixture evenly.
7. Top the casserole with 1/4 cup cheddar cheese and crumbled bacon pieces. Bake at 350 for about 20 minutes or until it is hot and bubbly. (Or longer if you want the top browned a bit.)
8. Allow casserole to cool for 10 minutes then serve.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user AUNTROCKY.
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 17.6 g
- Cholesterol: 68.2 mg
- Sodium: 391.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.7 g
- Protein: 18.2 g
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