Cheesy Broccoli Chicken Cauliflower Rice Casserole
Cheesy Broccoli Chicken Cauliflower Rice Casserole is a low carb dish that’s packed with healthy veggies and creamy, cheesy, comfort food goodness.
Sometimes we just NEED something extra cheesy in a comfort food situation, am I right? That’s what this casserole is all about, but you don’t need to feel guilty about this comfort food for at least two reasons.
1. It’s packed with lots of veggies because we’re using cauliflower rice instead of regular rice.
2. Since we’re using cauliflower rice, it’s low carb and lower in calories.
So really, it’s comfort food you feel good about eating and with winter quickly approaching, who doesn’t need more of that in their life?
This isn’t my first go around with cauliflower rice. Weeknight Spanish Cauliflower Rice was my first attempt and that’s when I fell in love this veggie.
It’s a great , healthy substitute for regular rice, it’s low calorie, low carb and full of good-for-you nutrition. It works perfectly in Cheesy Broccoli Chicken Cauliflower Rice Casserole, you don’t even miss the white rice.
I’ve also discovered that packaged cauliflower rice is becoming much more readily available in grocery stores. I first discovered it at Trader Joe’s, but I have now found it at several other grocery stores. I find that packaged cauliflower rice is so easy to work with and saves a lot of time, which is always a good thing, in my opinion.
Cheesy Broccoli Chicken Cauliflower Rice Casserole
You can also divide the casserole between two 8x8 pans and freeze one to bake later. Just make sure you cover casserole tightly before freezing.
Ingredients
- 6 cups cauliflower rice, uncooked
- 5 tbsp butter, divided
- 1 small red onion, chopped
- 8 oz sliced cremini mushrooms
- 1 lb chicken breast, cut into chunks
- 1 (10 oz) pkg frozen broccoli florets, thawed slightly
- 1 cup sour cream
- 1 (8 oz) shredded sharp cheddar cheese
- 1/4 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 3 tbsp flour
- 3 cups whole milk
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp fresh thyme, minced
Instructions
ENJOY!
Really good! Used 2 cups of milk instead of 3 but other than that followed recipe as is.
As I was looking at this terrific recipes, one of my 12 year old twins approached my computer screen and let out an “MmmmmmmmmM!” as he glanced at your photos here. This will be going on our menu this week, for reasons which are very obvious in our home! Thanks for the wonderful idea.
That’s awesome! Thanks for sharing that with me!
Made this dish tonight! It was really good. I only had 2 cups milk so I used 1 cup chicken broth with it. I ended up cooking it for 45 minutes then put under the broiler for the last 5 minutes to help firm it up. Thank you for the new recipe!
I Don’t drink Milk –too many calories. What can I substitute this with?
Tiffany – I haven’t tested this recipe with anything other than milk, so I’m not completely sure. But I would think that you could substitute either chicken stock or almond milk. Just keep in mind that the flavor may be slightly different than the original recipe.