Name: Chicken and Broccoli Cauli Rice Casserole
Prep time: 30 min
Cook time: 56 min
Total time: 86 min
Yield: 1 9x13-inch casserole
Ingredients: 1 head cauliflower; 2 tablespoons salt, divided; 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, chopped; 1 celery rib, chopped; 2 eggs; ½ cup half-and-half; 2 teaspoons ground black pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 pound cooked chicken, chopped; 1 (16 ounce) bag frozen broccoli; 1 cup shredded mozzarella cheese; 1 cup shredded pepper Jack cheese; ½ cup shredded Parmesan cheese

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
Step 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.
Step 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.
Step 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.
Step 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; protein 28.7g; carbohydrates 13.5g; fat 22.6g; cholesterol 131.3mg; sodium 2147.2mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts