Chicken And Broccoli Cauli Rice Casserole Recipes

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
• Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
• While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
• Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
• In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
• Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
• Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

CHICKEN AND BROCCOLI CAULI RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
• Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.
• Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

CHEESY CHICKEN BROCCOLI & CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.
• Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
• Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.
• Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Add cauliflower pieces, broccoli, onion, and celery. Cook and stir until partially softened, 8 - 10 minutes. Transfer to a large bowl.
• Chop chicken into bite-sized pieces, and add it to the large bowl. Add garlic powder, and mix well.
• To make the sauce, in a nonstick pot, combine milk, cheddar cheese, flour, and cheese wedges, breaking the wedges into pieces as you add them. Set heat to medium low.
• Stirring frequently, cook until smooth and uniform, about 4 minutes.
• Add sauce to the large bowl. Stir well. Transfer mixture to the baking pan, and smooth out the top.
• Bake until hot and bubbly, 20 - 25 minutes.
• Let stand for 5 minutes before slicing.