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Chicken and Broccoli Cauli Rice Casserole

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"Very delicious, low carb and gluten free. If you make the cauliflower rice ahead of time, it comes together quickly. Cauliflower stayed good in the fridge for 48 hours."
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Ingredients

1 h 26 m servings 367
Original recipe yields 8 servings (1 9x13-inch casserole)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

Footnotes

  • Cook's Note:
  • You might need to blend cauliflower florets in batches.

Nutrition Facts


Per Serving: 367 calories; 22.6 13.5 28.7 131 2147 Full nutrition

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