Broccoli Cauliflower Rice Chicken Casserole
This hearty casserole combines tender chicken, nutritious broccoli, and cauliflower rice for a wholesome meal that's easy to prepare and packed with flavor. Perfect for dinner or meal prep, this dish is both comforting and nutritious.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13-inch baking dish
- 1 measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 2 cups fresh broccoli florets
- 2 cups cauliflower rice Approximately 1 medium head of cauliflower.
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika Optional.
- ½ cup milk
- ¼ cup breadcrumbs Optional for topping.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and cook for about 5-7 minutes, until the chicken is no longer pink.
- Stir in the broccoli florets and cook for an additional 3-4 minutes until they are tender but still bright green.
- In a mixing bowl, combine the cauliflower rice, cream of chicken soup, milk, garlic powder, onion powder, salt, black pepper, and paprika (if using). Mix until well combined.
- Add the chicken and broccoli mixture to the bowl and stir to combine all ingredients.
- Pour the mixture into a greased 9x13-inch baking dish and spread it evenly.
- Top with shredded cheddar cheese and breadcrumbs if using.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
For added flavor, you can mix in some cooked bacon or sautéed onions.
This casserole can be made ahead of time and stored in the fridge for up to 2 days before baking.
To make it a bit healthier, consider using reduced-fat cheese or a lower-calorie cream soup alternative.