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HomeRecipesLow Carb

Broccoli Cauliflower Rice Chicken Casserole

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By: IsabelPosted: 3/19/18

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This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!

This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It’s also gluten free!

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. 😉

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 wasn’t until I moved in with John that I realized the power of the casserole.

  1. 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.
  2. 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.
This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!

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

  1. 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.

This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!

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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  • Chipotle Turkey Zucchini Boats
  • Roasted Cauliflower Soup with Fried Jalapenos

Recipe

4.31 from 764 votes

Broccoli Cauliflower Rice Chicken Casserole

Serves: 8 servings
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This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total : 1 hour 15 minutes
This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It’s also gluten free!

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.

Video

Nutrition Information

Serving: 1/8th of casserole Calories: 375kcal (19%) Carbohydrates: 13g (4%) Protein: 38g (76%) Fat: 19g (29%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 142mg (47%) Potassium: 274mg (8%) Fiber: 3g (12%) Sugar: 5g (6%) Vitamin A: 750IU (15%) Vitamin C: 85.8mg (104%) Calcium: 260mg (26%) Iron: 1.4mg (8%)
Author: Isabel Eats
Course:Main
Cuisine:American
This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!
Did you Make my Broccoli Cauliflower Rice Chicken Casserole?Leave a comment below and tag @isabeleats on social media!
@isabeleats

This recipe was originally published in April 2016. It was retested, rephotographed, rewritten, and republished based on reader feedback in March 2018.

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  • A bowl of cilantro lime cauliflower rice on a table next to fresh limes.
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  • These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)
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Reader Interactions

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Recipe Rating:




  1. Rose says

    Posted on 1/21 at 10:28 am

    There are various comments being made about the dish being dry. Any suggestions about how to solve this problem?

    Reply
  2. Kelly says

    Posted on 1/9 at 7:46 pm

    4 stars
    Easy to make. Was a bit dry, will try adding either milk or some cream cheese next time.

    Reply
  3. Clayton Eldridge says

    Posted on 1/7 at 7:14 pm

    5 stars
    We made this tonight and it was amazing. We modified the recipe a bit using non fat Greek yogurt instead of butter, celery salt instead of onion powder, and we added 1/4 cup of Italian bread crumbs over the top. Made it that much better.

    Reply
  4. Felicia says

    Posted on 12/10 at 12:19 pm

    Could I bake this in the crockpot? Or would the eggs not bake correctly? We’re hoping to be able to keep it warm when serving it at our family reunion so the crockpot would be more convenient than a casserole dish:)

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/17 at 10:45 am

      Hi Felicia! Yes you can definitely try making this casserole in a crockpot!

      Reply
  5. Lisa says

    Posted on 11/29 at 11:36 am

    5 stars
    This recipe is SO delicious!! I’ve even shared iit with all my friends for them to try too!!!

    Reply
  6. Brittany says

    Posted on 11/7 at 8:24 am

    Hi is this made in a 9×13 pan or 8×8? If I needed to double it would I double the eggs too? I wouldn’t want to make it eggy

    Reply
    • Ana @ Isabel Eats says

      Posted on 11/7 at 1:18 pm

      Hi Brittany! This is made in a 9×13 pan, and I think it should be okay!

      Reply
  7. Gayle says

    Posted on 9/12 at 9:16 pm

    4 stars
    Delicious but a little dry. Maybe adding a little milk?nmstill enjoyed it..

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/13 at 12:08 pm

      Hi Gayle! Thank you for the feedback!

      Reply
  8. Amanda B says

    Posted on 8/17 at 6:23 pm

    5 stars
    This dish was absolutely amazing, we were all pleasantly surprised and our picky eater who doesn’t like cauliflower (we didn’t tell them) ate every bite on their plate!

    Reply
  9. Donna says

    Posted on 8/1 at 7:07 pm

    5 stars
    Was delicious , my family loved it !

    Reply
  10. Paula says

    Posted on 7/7 at 4:08 pm

    5 stars
    I used Turkey breast instead of chicken. It was quick, easy, & delicious!

    Reply
  11. Paula says

    Posted on 7/5 at 7:26 pm

    I used turkey breast instead of chicken & was great. Fast & easy!

    Reply
  12. Jennifer says

    Posted on 5/31 at 11:33 pm

    5 stars
    This dish is very simple to make and it is good.

    Reply
  13. Lisa says

    Posted on 5/11 at 4:13 pm

    5 stars
    I made this recipe is an experiment last week and it was so delicious and my friends loved it that I am making it again tonight

    Reply
  14. Harpreet says

    Posted on 4/25 at 9:30 pm

    Hi

    Can you please tell the cauliflower and broccoli size in kilograms for this recipe?

    Kind Regards
    Harpreet

    Reply
    • Ana @ Isabel Eats says

      Posted on 4/26 at 9:07 am

      Hi Harpreet! Yes for both the cauliflower and broccoli you would need about half a kilogram. Hope this helps!

      Reply
  15. beverly Gadison says

    Posted on 4/11 at 12:59 pm

    your recipes are very good and easy I just want to learn how to eat right with good vegetables.

    Reply
  16. Monica says

    Posted on 3/6 at 11:17 pm

    5 stars
    Absolutely delicious!!! Will bring making again in the future!!!

    Reply
  17. Alexandra Lysdahl says

    Posted on 2/26 at 10:19 pm

    4 stars
    A little dry. I might add some milk next time and maybe a little more butter.

    Reply
  18. Kathy says

    Posted on 2/25 at 7:50 am

    5 stars
    What is serving size? An 1/8th of recipe is hard to decipher.
    Can you calculate to oz or cups?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/25 at 12:15 pm

      Hi Kathy! Its about 1- 1 1/2 cups!

      Reply
      • Kathy says

        Posted on 2/27 at 4:52 pm

        5 stars
        Thanks!!!

        Reply
  19. Kate says

    Posted on 2/14 at 11:46 am

    Could this be made ahead of time through step 6 and then baked the next day?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/16 at 10:24 am

      Hi Kate! Yes you can!

      Reply
  20. Tess says

    Posted on 12/31 at 7:21 pm

    awesome recipe. Only thing i did different was add 3oz of cream cheese and crushed red pepper flakes on top

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/3 at 6:32 pm

      Thank you Tess!

      Reply
      • Linda says

        Posted on 4/21 at 1:28 pm

        Can you freeze this casserole?

        Reply
        • Ana @ Isabel Eats says

          Posted on 4/22 at 9:33 am

          Hi Linda! Yes, you definitely can!

          Reply
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Isabel Orozco-Moore, Founder of Isabel Eats
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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