Broccoli Cauliflower Rice Chicken Casserole

Broccoli Cauliflower Rice Chicken Casserole

from isabeleats.com
75 min
8 servings

This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!

Ingredients

  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice ((or 1 head of cauliflower, riced and cooked))
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, (whisked)
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, (melted)
  • 1 cup shredded Italian blend cheese

Directions

  1. 1

    Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.

  2. 2

    Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.

  3. 3

    While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.

  4. 4

    Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.

  5. 5

    In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.

  6. 6

    Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.

  7. 7

    Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.