Looking for a cozy, comforting dish that fits your keto lifestyle? This Keto Chicken Broccoli Casserole Bake is cheesy, creamy, and absolutely delicious! Ingredients: - 2 cups cooked chicken, shredded - 2 cups broccoli florets, steamed - 1 cup shredded cheddar cheese - 1 cup heavy cream - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon paprika - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil Directions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil to prevent sticking. 2. In a large mixing bowl, combine the shredded chicken, steamed broccoli, garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is well mixed. 3. In another bowl, whisk together the heavy cream and softened cream cheese until it’s smooth and creamy. Pour this mixture over the chicken and broccoli combo, stirring gently to coat everything evenly. 4. Transfer the mixture to your prepared baking dish, spreading it out nice and even. 5. Top it off with shredded cheddar cheese and sprinkle grated Parmesan cheese over the top for extra flavor. 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. 7. Let your casserole cool for about 5 minutes before diving in! Nutrition Facts (per serving): - Serving Size: 1 generous portion - Calories: 450 - Protein: 35g - Fat: 32g - Carbohydrates: 6g - Fiber: 2g - Net Carbs: 4g Enjoy this delicious casserole with family or as a meal prep favorite! Perfect for those cozy nights in. #KetoRecipe #ChickenCasserole #LowCarb #HealthyEating #DeliciousDinners

Mamaw's Chicken and Rice Casserole Old-Fashioned Creamy Chicken and Rice Bake Just Like Mamaw Made Ingredients: 3 boneless, skinless chicken breasts 1 cup long-grain white rice, uncooked 1 (10.5 oz) can cream of chicken soup 1 (10.5 oz) can cream of mushroom soup 1 1/2 cups chicken broth 1/2 cup milk 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon paprika 1/2 cup shredded cheddar cheese (optional, for topping) Chopped fresh parsley (optional, for garnish) Directions: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, black pepper, and paprika. Stir in the uncooked rice until evenly combined. Pour the rice mixture into the prepared baking dish. Nestle the raw chicken breasts into the mixture, spacing evenly. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and check rice for doneness. If needed, add a splash more broth and bake uncovered for another 10–15 minutes until rice is tender and chicken is cooked through. (Optional) Sprinkle cheddar cheese over the top and return to oven for 5 minutes until melted. Garnish with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 20 minutes Kcal: 480 kcal | Servings: 6 servings #chickencasserole #mamawrecipes #oldfashionedcooking #southerncomfortfood #easyfamilydinners #ricebake #chickenandrice #homestylemeals #cozycasserole #ovenbakedgoodness #creamycomfortfood #nostalgicrecipes #southernkitchen #cheesyoption #onepanmeal #heartybakes #classicfamilymeals #chickendinnerideas #easycomfortdishes #wholesomeandwarm This creamy, comforting Chicken and Rice Casserole will take you straight back to Mamaw’s kitchen! So easy and nostalgic — just like she used to make.