LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE

Low-Carb Cheesy Chicken Broccoli and

Provided by Stephsfanny

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces neufchatel cheese
1/3 cup low-fat Greek yogurt
14 1/2 ounces low sodium chicken broth
1 tablespoon chicken bouillon
1 cup mushroom (chopped)
1 teaspoon onion powder
1/4 teaspoon garlic powder
6 chicken breasts (grilled, sauteed, boiled, or microwaved)
3 cups broccoli florets (steamed)
3 cups cauliflower (riced and cooked)
1/4 cup part-skim mozzarella cheese (shredded)
1/4 cup monterey jack and cheddar cheese blend (shredded)

Steps:

Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
Steam broccoli florets.
Cook riced cauliflower.
Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
Whisk the Greek yogurt into the cream cheese mixture and warm.
Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.