Chicken, Broccoli, And 'Rice' Casserole
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Recipe Summary Chicken, Broccoli, And 'Rice' Casserole
This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.Ingredients | Broccoli Nutrition Information1 (16 ounce) package frozen cauliflower1 (10 ounce) package frozen chopped broccoli, thawed2 cooked boneless chicken breast halves, chopped1 (16 ounce) jar Alfredo sauce2 cups shredded Cheddar cheese, or to taste, divided1 envelope onion soup mix1 tablespoon minced garlicDirectionsPlace 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.If you desire, you can make a breaded topping by toasting bread crumbs in a little butter and spreading them on top. I've done this with low-carb bread.Info | Broccoli Nutrition Informationprep: 15 mins cook: 56 mins total: 1 hr 11 mins Servings: 8 Yield: 1 9x13-inch casserole
TAG : Chicken, Broccoli, And 'Rice' CasseroleFruits and Vegetables, Vegetables, Cauliflower, Rice,
