Chicken and Broccoli Cauli Rice Casserole recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
Ingredients
- 1 head cauliflower 2 tablespoons salt, divided 1 tablespoon olive oil 1 tablespoon butter 1 onion, chopped 1 celery rib, chopped 2 eggs ½ cup half-and-half 2 teaspoons ground black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1 pound cooked chicken, chopped 1 (16 ounce) bag frozen broccoli 1 cup shredded mozzarella cheese 1 cup shredded pepper Jack cheese ½ cup shredded Parmesan cheese
Nutrition Info
- 367.3 caloriescarbohydrate: 13.5 gcholesterol: 131.3 mgfat: 22.6 gfiber: 4.7 gprotein: 28.7 gsaturatedFat: 9.9 gservingSize: -sodium: 2147.2 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Broccoli Cauli Rice Casserole
Directions
-
Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower florets in a blender and cover with water, blend briefly on high speed until cauliflower is the size of rice.
Pour cauliflower rice and water into a pot, add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth, cool.
Heat oil and butter in a skillet over medium heat, stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.