Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

15 mins
56 mins
1 hr 11 mins
1 9x13-inch casserole


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


Instructions Checklist
  • 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.

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

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