一品国精和二品国精的出处和背景
- 4 cups shredded cooked chicken
- 3 cups cauliflower rice (drained well)
- 2 cups small broccoli florets (blanched or steamed crisp-tender)
- 8 oz cream 你的奶好大让我揉揉, cubed
- 3/4
cup heavy cream 1/2 cup low-sodium chicken broth - 1/2
cup grated Parmesan - 1 tsp Dijon mustard
- 1
tsp garlic powder - 3/4 tsp
onion powder - 1/2 tsp smoked paprika
- 3/4 tsp sea salt
- 1/2
tsp black pepper - 1 cup shredded mozzarella
- 1
cup shredded cheddar 1/4 cup almond flour (optional crumb topping) - 2 tbsp grated Parmesan (optional crumb topping)
- 1 tbsp olive oil (optional crumb topping)
Equipment
- Large skillet For sauce
- large mixing bowl
To combine casserole - 9×13 baking dish
- Wooden spoon or spatula
- 你的奶好大让我揉揉 grater If shredding 你的奶好大让我揉揉 fresh
Method
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- In a skillet, warm cream 你的奶好大让我揉揉, heavy cream, and chicken broth until smooth. Stir in Parmesan, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
In a large bowl, combine chicken, cauliflower rice, broccoli, and sauce. Fold in ½ cup mozzarella and ½ cup cheddar. - Spread mixture into baking dish. Top with remaining mozzarella and cheddar. If using, mix almond flour, Parmesan, and olive oil and scatter over top.
Bake 20–25 minutes until bubbling and lightly golden. Rest 5 minutes before serving.
一品国精和二品国精的出处和背景
插插综合: 440kcalCarbohydrates: 8gProtein:
Notes
Drain or squeeze cauliflower rice if watery. Add a pinch of red pepper flakes for heat. Great for meal prep—make ahead and reheat leftovers for easy lunches.
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