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Chicken, Broccoli, and 'Rice' Casserole

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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."
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1 h 11 m servings 414 cals
Original recipe yields 8 servings (1 9x13-inch casserole)

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  1. 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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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; 30.3 g fat; 10 g carbohydrates; 27.3 g protein; 94 mg cholesterol; 1091 mg sodium. Full nutrition

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