Let’s be honest, there is absolutely nothing fancy or cool about a casserole. Just that word makes me think of something old fashioned that my mom would make. That being said, I do make and enjoy casseroles pretty often.
As much as I enjoy trying out new foods and uncommon ingredients, it’s necessary to have recipes that contain ingredients I keep on hand. It’s nice to be able to put an entire meal together without worrying about stopping by the grocery story. This is also a great dish to portion out, freeze, and reheat later when you have no time to cook.
For a dish with such simple ingredients, it’s actually pretty rich and full of flavor. Just look at that cheese! This Kerry Gold cheddar is my absolute favorite, it’s totally worth the effort of shredding it by hand. Also, when you shred your own cheese, you can be sure that there haven’t been any additives to keep it from sticking together.
This casserole is:
- Perfect for freezing
- Super easy
This recipe only makes two servings for me, but you could easily double or triple it to make it last.
- 4 ounces shredded chicken
- 1 cup, 85 grams, cauliflower rice
- 1 cup, 85 grams, broccoli (I used frozen)
- 1/3 cup water
- 1 teaspoon Better Than Bouillon Chicken Base
- 2 tablespoons heavy cream
- 2 tablespoons sour cream
- 2 ounces shredded cheese, plus more for topping (I used Kerry Gold white cheddar)
- Preheat your oven to 400° F.
- In a saucepan on medium-high heat, cook (stirring continuously so it doesn’t burn) the heavy cream and chicken base until it thickens. Once thickened, add water and let simmer while you prepare everything else.
- Prepare your cauliflower rice. I buy mine pre-riced from trader joes, to cook it I put it in the microwave in a covered bowl for about a minute to a minute and a half, then another 30 seconds uncovered to get rid of the extra moisture.
- Prepare your broccoli. I used frozen and cook it in the microwave for about two minutes covered, then an additional 30 seconds uncovered to get rid of the extra moisture.
- Check on your sauce. If it isn’t thick yet, turn up the heat and stir until it can almost coat the back of a spoon. Once thick, turn the heat to low and add the cheese.
- Once the cheese has melted in and is smooth, add the sour cream and stir.
- Make sure there’s no additional liquid in the cauliflower rice, broccoli, or chicken, then mix it into a casserole dish. Pour the cheese sauce over top and give a quick stir.
- Bake for 20 minutes at 400°F. After 20 minutes, top with a little more cheese, and put back into the oven for 10 minutes to crust up.
- I bake it without cheese on top first to try and help any extra water from the veggies evaporate.
- In the nutritional facts, I account for an extra 1/2 ounce of cheese on top, the macros will vary depending on how much you add.
- For the shredded chicken, I just throw some tenders in my crockpot with a splash of water and garlic powder and cook on low for about 8 hours. Rotisserie chicken is also an easy and cheap option.