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Chicken and Broccoli Cauli Rice Casserole

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Tamara Miller

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

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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.


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

Nutrition Facts

Per Serving: 367 calories; 22.6 g fat; 13.5 g carbohydrates; 28.7 g protein; 131 mg cholesterol; 2147 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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