Chicken, Broccoli, and 'Rice' Casserole recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
Ingredients
- 1 (16 ounce) package frozen cauliflower 1 (10 ounce) package frozen chopped broccoli, thawed 2 cooked boneless chicken breast halves, chopped 1 (16 ounce) jar Alfredo sauce 2 cups shredded Cheddar cheese, or to taste, divided 1 envelope onion soup mix 1 tablespoon minced garlic
Nutrition Info
- 413.7 caloriescarbohydrate: 10 gcholesterol: 93.8 mgfat: 30.3 gfiber: 2.6 gprotein: 27.3 gsaturatedFat: 13.6 gservingSize: -sodium: 1090.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken, Broccoli, and 'Rice' Casserole
Directions
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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.