Chicken, Broccoli, and ‘Rice’ Casserole

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

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package frozen cauliflower
1 (10 ounce) package frozen chopped broccoli, thawed
2 cooked boneless chicken breast halves, chopped
1 (16 ounce) jar Alfredo sauce
2 cups shredded Cheddar cheese, or to taste, divided
1 envelope onion soup mix
1 tablespoon minced garlic

Time Details

PREP :

COOK : 56 mins

TOTAL : 1 hr 11 mins

SERVING : 8

YIELD : 1 9×13-inch casserole

Step 1

Place 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 9×13-inch baking pan.

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Step 2

Preheat the oven to 350 degrees F (175 degrees C).
Step 3

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.
Step 4

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.
Step 5

Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

Per Serving: 414 calories; protein 27.3g; carbohydrates 10g; fat 30.3g; cholesterol 93.8mg; sodium 1090.8mg. 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.