This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole
recipe is perfect for dinner and makes great leftovers. It’s also
gluten free!
Prep Time: 5 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 15 mins
Servings: 8 servings
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
Instructions
- Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
- 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.
- While
the chicken is baking, heat the bags of frozen cauliflower rice and
broccoli according to package instructions. Discard any excess water or
moisture.
- Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
- 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.
- Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
- Bake
for 50 minutes, until the cheese on top has fully melted and started to
brown slightly. Let cool for 10 minutes before serving.