This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It’s also gluten free!
It may shock some people to hear this, but casseroles were never really a part of my childhood. Sure, there was the occasional attempt at making lasagna and maybe a hamburger helper type of dish, but that was rare. (Wait – are lasagna or hamburger helper even considered casseroles? No clue. See, that’s exactly my point.)
Though my family liked all the ingredients in the typical casserole, we didn’t like them all mixed together. We wanted the ingredients separate just so we could assemble them on our own plate. Think about it – rice, beans, cheese, a protein, salsa and corn tortillas. All those ingredients would make an amazing casserole. But instead we wanted to make our own thing like tacos, tostadas, sopes, you name it.
How to make Broccoli Cauliflower Rice Chicken Casserole {VIDEO}
Oh well. Those are pretty tasty, too. 😉
It wasn’t until I moved in with John that I realized the power of the casserole.
- Usually, very few pots and pans are required. Less dishes to wash equals a win in my book, because let’s get real – washing the dishes after getting home from work is the last thing John and I feel like doing.
- Most importantly, casseroles are often huge! Which means lots and lots of leftovers. If we didn’t feel like cooking the next day, no worries – we’ve got some leftover casserole. SCORE.
Like many people, John doesn’t always like eating vegetables. And because I love him and care about his health, I’m always trying to come up with new ways to incorporate more of them into our meals.
And that’s where cauliflower rice comes in. If you’ve never made “cauli-rice,” prepare to have your mind blown. Here’s what you do. Ready?
How to make cauliflower rice
- Grate a head of cauliflower using a large cheese grater, or lightly pulse cauliflower florets in a food processor.
That’s it! It’s a brand new way of enjoying cauliflower that kids even like! If you need more of a step-by-step tutorial, check out my recipe for Mexican Cauliflower Rice.
Aside from all the “hidden” veggies in this dish, my favorite part of this Broccoli Cauliflower Rice Chicken Casserole is all the cheese!
4 cups of shredded cheese to be exact. Some people may not think that’s enough, so if that’s you, go for it. Sprinkle some more in there.
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- Roasted Cauliflower Soup with Fried Jalapenos
Ingredients
- 2 pounds skinless boneless chicken breasts
- 1 tablespoon olive oil
- 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
- 1 16-ounce bag frozen broccoli cuts
- 2 large eggs, whisked
- 3 cups, shredded mozzarella cheese
- 2 teaspoons coarse sea salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons butter, melted
- 1 cup shredded Italian blend cheese
Instructions
- 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.
Nutrition Information
Ophelia says
Delish and so easy!!!
Terry Stenson says
OMG! This was fantastic! I am so glad I found this recipe. I didn’t have any frozen broccoli and I was to lazy to go (back) to the store so I used up the rest of the spinach I had. Next time I will make it with the broccoli. I also used a pre made chicken from Sam’s Club – it was a time saver. Thank-you for the recipe.
Lu says
Great! I will make it again. ❤️
Cayla says
So yummy! I halved the recipe for two people plus leftovers. Ended up baking it 30 mins and it came out perfect. Will definitely be making this again. Thanks!
Debi says
I loved it. Easy to make. I added onions, red pepper and squash to the recipe. I cut up part of a chicken from Sam’s Club. Added different seasonings. I would cook it at 350. or if 400 for about 40 minutes
roger whitehead says
Made it with prepared chicken and some patty’s seasoning loved it totally
Tuscany says
This turned out soooo good! Super easy to make and I’m glad it’s so healthy. I will have enough for a few days of left overs!
Chris says
Delicious followed recipe to the T
Betty Ramirez says
As a disclaimer, I never comment on recipes. However, my almost 4 year old this dinner right up without any coercion and I felt it warranted a good review. I did tweak up the recipe using my best judgement. I used leftover chicken from an instant pot dinner the night before. I added a can of cream of mushroom and only used one frozen bag of cauliflower rice. I also added Italian herb seasoning to the mix and 3 medium eggs. I cooked at 375 for 45mins and broiled for less than 5mins. I served with roasted green beans and dinner rolls. Needless to say, dinner was a hit!!! Thank you !!