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.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 56 mins

    TOTAL : 1 hr 11 mins

    SERVING : 8

    YIELD : 1 9×13-inch casserole

  • 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.

  • 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.

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.