Cheesy Broccoli Chicken Cauliflower Rice Casserole Recipes

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.

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

CHEESY CHICKEN & BROCCOLI CAULIFLOWER RICE CASSEROLE

Steps:

• Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper, to taste and place in heated skillet. Cook 3-5 minutes per side, or until browned. Cover and cook through. Remove from heat and let cool before chopping.
• Return skillet to medium-low heat. Add butter and let melt. Add flour and whisk 1 minute. Whisk in broth and milk until smooth. Bring to a simmer and cook 2-3 minutes, or until thickened. Remove from heat and stir in curry powder and pepper.
• Preheat oven to 375ºF. Spray 8x8-inch baking dish with cooking spray.
• Place cauliflower and broccoli in large bowl, cover and microwave on HIGH 3 minutes. Let cool slightly. Add chicken and prepared sauce and mix well. Transfer to baking dish and top with cheese.
• Bake 20-25 minutes, or until bubbly and cheese is melted.

CHEESY BROCCOLI CHICKEN CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pour cauliflower rice into a large mixing bowl and set aside.
• Heat 2 tbsp butter in a skillet over medium heat.
• Add onion and sauté for a a few minutes.
• Add mushrooms and continue sautéing until onions are translucent and mushrooms start to turn golden brown.
• Add onion mixture to the mixing bowl.
• In the same skillet, add chicken and sauté until browned and no longer pink.
• Add to the mixing bowl.
• Add broccoli, sour cream, cheddar cheese and parsley to the mixing bowl.
• Stir until mixture is well combined.
• Melt remaining 3 tbsp butter in a saucepan over medium low heat.
• Add garlic and cook for 1 minute.
• Whisk in flour and cook for another minute.
• Gradually whisk in milk.
• Increase heat and bring mixture to a bubble.
• Stir in salt, pepper and thyme.
• Continue cooking, stirring frequently until sauce has thickened.
• Cool slightly.
• Pour sauce over cauliflower mixture, stirring until everything is well coated and combined.
• Pour mixture into a 9x13 baking dish that's been coated with cooking spray.
• Bake in preheated oven for 45 minutes, until casserole is browned and bubbly.

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!

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

CHEESY CHICKEN BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
• Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
• Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

BROCCOLI CAULIFLOWER CHEESY RICE CASSEROLE

Steps:

• 1. Cook Rice according to package.
• 2. Cook broccoli and cauliflower according to package.
• 3. Saute' onion in butter until tender.
• 4. Add soup , Velveeta cheese and milk to the onions ; cook until cheese is melted.
• 5. Fold in cooked rice and cooked vegetables to the cheese mixture.
• 6. Pour into a greased baking dish ; cover and cook @ 325° for 30 minutes.