Low Carb Creamy Chicken Broccoli CauliRice Casserole

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Being as the chicken is pre-cooked, I wasn’t sure why it needed such a long baking time, but perhaps that’s to get the broccoli to be tender enough. You could try pre-cooking the broccoli a bit if you want to reduce the baking time.

Ingredients
2 c. cooked chicken meat, diced large
2 c. broccoli, cut into small flowerettes and stem pieces
5 oz. (142 g) cream cheese, softened
3 T. melted butter
½ c. heavy cream
½ c. shredded Parmesan cheese
3 T. mayonnaise (I use homemade)
½ tsp. Shawarma Spice Blend* (or your favorite blend)
3/4 c. chicken broth (I use homemade)
Dash black pepper
1 c. cooked wild rice (or use cauliflower rice to lower the carbs)
4 oz. (113 g) Monterey Jack Cheese, shredded (for topping)

Directions
DIRECTIONS: Preheat oven to 350ºF / 180ºC. Lightly oil a 9×13 or large oval casserole dish. Cut up the broccoli and chicken and place in large mixing bowl. Add the softened cream cheese and melted butter. Stir well. Now add all remaining ingredients except the Monterey Jack Cheese. Stir well to blend and pour into the greased baking dish. Sprinkle the Jack cheese on top and bake in pre-heated oven for 45 minutes to 1 hour.

*SHAWARMA (a.k.a.Donner Kebab) SPICE BLEND INGREDIENTS:
3 T. ground cumin seed
2 T. ground coriander seed
1 T. turmeric
1 T. black pepper
1 tsp. cayenne
2 tsp. garlic powder
1 tsp. onion powder

NUTRITIONAL INFO: (using wild rice)
Makes 6 servings, each contains:
485 calories
39 g fat
9.70 g carbs, 1.30 g fiber, 8.4 g NET CARBS
25 g protein

(Using Caulirice)
465 calories
39 g fat
4.67 g carbs, 1.33 g fibre, 3.34 g NET CARBS
24.3 g protein