Chicken, Broccoli, and 'Rice' Casserole

1 Ratings
  • 5 1
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  • 3 0
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This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.

By Ginn

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Recipe Summary

prep:
15 mins
cook:
56 mins
total:
1 hr 11 mins
Servings:
8
Yield:
1 9x13-inch casserole
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.

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

  • Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.

  • Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.

  • Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

Cook's Note:

If you desire, you can make a breaded topping by toasting bread crumbs in a little butter and spreading them on top. I've done this with low-carb bread.

Nutrition Facts

Per Serving:
414 calories; protein 27.3g; carbohydrates 10g; fat 30.3g; cholesterol 93.8mg; sodium 1090.8mg. Full Nutrition
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