-
-
My review
Chicken, Broccoli, and 'Rice' Casserole
made it |
0 reviews
|
Ginn
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 11 m servings 414 calsOriginal recipe yields 8 servings (1 9x13-inch casserole)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- 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; 30.3 g fat; 10 g carbohydrates; 27.3 g protein; 94 mg cholesterol; 1091 mg sodium. Full nutrition