Chicken, Broccoli, and 'Rice' Casserole recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

1 (16 ounce) package frozen cauliflower
1 (10 ounce) package frozen chopped broccoli, thawed
2 cooked boneless chicken breast halves, chopped
1 (16 ounce) jar Alfredo sauce
2 cups shredded Cheddar cheese, or to taste, divided
1 envelope onion soup mix
1 tablespoon minced garlic

Nutrition Info

413.7 calories
carbohydrate: 10 g
cholesterol: 93.8 mg
fat: 30.3 g
fiber: 2.6 g
protein: 27.3 g
saturatedFat: 13.6 g
servingSize: -
sodium: 1090.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor, process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.

  4. Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.

  5. Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.

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