Broccoli Cauliflower Rice Chicken Casserole Recipes

CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
• Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
• Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
• Let cool for 5-10 minutes before serving.
• Enjoy!

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

Steps:

• 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.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE

Steps:

• 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.

CHICKEN AND BROCCOLI CAULI RICE CASSEROLE

Steps:

• 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.

CHEESY CAULIFLOWER RICE WITH BROCCOLI AND CHICKEN

Steps:

• Heat up a skillet and sauté the chicken, onion, garlic, paprika, coriander, salt and pepper in a little bit of oil, until the chicken is cooked. About 5-10 minutes.
• Add the cauliflower, broccoli and chicken stock and allow to cook for another 5-10 minutes, until the broccoli is cooked to your desired tenderness.
• Add the cream cheese and stir until everything is melted and combined.
• Take a bite and see if you need any more salt!
• Now, top with the grated cheddar and slide under the broiler until the cheese is melted, golden and bubbly. (You can skip the broiler and allow the cheese to melt by putting a lid on the skillet for a couple of minutes if you desire).
• Garnish with some freshly chopped parsley, and serve!

LOW-CARB CAULIFLOWER RICE CHICKEN CASSEROLE IS CHEESY, QUICK AND EASY

Steps:

• Preheat oven to 400°F. Coat a 2-qt casserole dish with cooking spray. Roughly chop broccoli. Melt butter in a saucepan over medium. Add 1½ cups cheese and sour cream and stir constantly until melted and fully combined, about 1 minute. Fold in broccoli and mix well. Spread riced cauliflower evenly into bottom of dish. Cover evenly with chicken, and top with broccoli-cheese mixture. Sprinkle top with remaining ½ cup cheese. Bake 15 to 20 minutes. Kitchen Counter Per serving: 712 cal, 23g fat, 243mg chol, 74g prot, 11g carbs, 4g sugar, 4g fiber, 778mg sodium

CHEESY CHICKEN, CAULIFLOWER AND BROCCOLI RICE BAKE

Steps:

• Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish
• Steam cauliflower and broccoli for 1-2 minutes in microwave or around 3 minutes using a stovetop steamer until just soft
• Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook, stirring for 5 minutes or until browned
• Combine chicken, broccoli, cauliflower, rice, spring onion, capsicum and 1½ cups of Perfect Italiano™ Perfect Bakes cheese in a large bowl. Season with salt & pepper as desired. Spoon into prepared dish. Whisk together sour cream, stock and garlic in a jug. Drizzle cream mixture over rice in dish. Smooth surface
• Sprinkle with remaining ½ cup of Perfect Italiano™ Perfect Bakes cheese. Bake for 25 minutes or until golden brown

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

CHEESY CHICKEN BROCCOLI & CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.
• Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
• Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.
• Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Add cauliflower pieces, broccoli, onion, and celery. Cook and stir until partially softened, 8 - 10 minutes. Transfer to a large bowl.
• Chop chicken into bite-sized pieces, and add it to the large bowl. Add garlic powder, and mix well.
• To make the sauce, in a nonstick pot, combine milk, cheddar cheese, flour, and cheese wedges, breaking the wedges into pieces as you add them. Set heat to medium low.
• Stirring frequently, cook until smooth and uniform, about 4 minutes.
• Add sauce to the large bowl. Stir well. Transfer mixture to the baking pan, and smooth out the top.
• Bake until hot and bubbly, 20 - 25 minutes.
• Let stand for 5 minutes before slicing.

CHICKEN BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Bring a large pot of water to a boil & add cauliflower. Cook 3 minutes. Add broccoli to the pot and cook 2 minutes more. Drain well and set aside.
• Chop bacon and cook in a pan until crisp. Remove bacon reserving 1 tablespoon of bacon fat.
• Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill. Cook until melted and creamy.
• Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup cheese.
• Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake 20 minutes or until bubbly.