Broccoli Cauliflower Rice Chicken Casserole Recipe

Introduction

This Broccoli Cauliflower Rice Chicken Casserole is a comforting, low-carb meal packed with protein and veggies. It’s easy to prepare and perfect for a hearty dinner that the whole family will enjoy. The cheesy topping adds a delicious golden finish.

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 kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons unsalted butter, melted
• 1 cup shredded Italian blend cheese

Instructions

1. Step 1: Preheat the oven to 400°F and spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
2. Step 2: Slice the chicken breasts in half horizontally to thin them. Lightly coat with olive oil, place on a baking sheet, season liberally with salt and pepper, and bake for 20 minutes.
3. Step 3: While the chicken bakes, heat the frozen cauliflower rice and broccoli according to package instructions. Drain any excess water or moisture.
4. Step 4: Remove the chicken from the oven and let it cool for 5 minutes. Chop into bite-sized pieces carefully.
5. Step 5: In a large bowl, combine the cooked cauliflower rice, broccoli, chopped chicken, whisked eggs, mozzarella cheese, kosher salt, garlic powder, onion powder, and melted butter. Toss until evenly mixed.
6. Step 6: Transfer the mixture to the prepared baking dish and sprinkle the Italian blend cheese evenly over the top.
7. Step 7: Bake for 50 minutes, until the cheese is melted and slightly browned. Let the casserole cool for 10 minutes before serving.

Tips & Variations

• Use fresh cauliflower if preferred, but make sure to rice it finely and cook it before mixing to avoid excess moisture.
• Swap mozzarella with cheddar or a cheese blend for a sharper flavor.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• For extra creaminess, stir in ½ cup of sour cream or cream cheese before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh broccoli and cauliflower can be used. Just steam or sauté them until tender before adding to the casserole.

Is this casserole suitable for meal prep?

Definitely. This casserole holds up well when refrigerated and can be portioned out for easy meals throughout the week.

Broccoli Cauliflower Rice Chicken Casserole Recipe

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4.5 from 73 reviews

A hearty and healthy Broccoli Cauliflower Rice Chicken Casserole combining tender baked chicken breasts with nutrient-rich cauliflower rice and broccoli, all blended with eggs and cheese for a comforting, low-carb dinner option.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Chicken and Seasonings

• 2 pounds skinless boneless chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Salt and pepper, to taste

Vegetables

• 2 10-ounce bags frozen cauliflower rice (or 1 head cauliflower, riced and cooked)
• 1 16-ounce bag frozen broccoli cuts

Cheeses and Eggs

• 2 large eggs, whisked
• 3 cups shredded mozzarella cheese
• 1 cup shredded Italian blend cheese

Other Ingredients

• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat and Prepare Baking Dish: Preheat the oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil and set aside.
2. Bake the Chicken: Slice the chicken breasts in half horizontally to make them thinner. Lightly coat with olive oil, season generously with salt and pepper, then place on a baking sheet. Bake for 20 minutes until cooked through.
3. Cook Vegetables: While the chicken is baking, heat the frozen cauliflower rice and broccoli according to package instructions. Drain well to remove any excess moisture.
4. Chop Chicken: Remove the baked chicken from the oven and let it cool for 5 minutes. Then carefully chop the chicken into bite-sized pieces.
5. Mix Casserole Ingredients: In a large bowl, combine the cooked cauliflower rice, broccoli, chopped chicken, whisked eggs, mozzarella cheese, kosher salt, garlic powder, onion powder, and melted butter. Toss until everything is well incorporated.
6. Assemble Casserole: Transfer the mixture into the prepared baking dish. Evenly sprinkle the shredded Italian blend cheese on top.
7. Bake Casserole: Bake uncovered for 50 minutes, until the cheese on top has fully melted and has started to brown slightly.
8. Cool and Serve: Remove from oven and let the casserole cool for 10 minutes before serving to allow flavors to meld and make serving easier.

Notes

• You can substitute fresh cauliflower for frozen if preferred; just rice and cook it before adding.
• Ensure to drain cooked vegetables thoroughly to prevent a watery casserole.
• Feel free to swap mozzarella for other melting cheeses according to taste.
• This casserole can be made a day ahead and reheated for ease of meal planning.
• Use a sharp knife to slice the chicken into even pieces for better texture distribution.

Keywords: broccoli cauliflower rice chicken casserole, low carb chicken casserole, healthy chicken casserole, baked chicken casserole with vegetables