Skip to main content New<> this month
Get the Allrecipes magazine

Chicken and Broccoli Cauli Rice Casserole

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  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 13.5 28.7 131 2147 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

HH is lactose intolerant, so the cheese presented a challenge. I had to substitute lactose free milk for the cream, and used only a small amount of aged Parmesan instead of the cheeses. I also...