Chicken and Broccoli Cauli Rice Casserole Popular Recipes

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Chicken and Broccoli Cauli Rice Casserole

"Very delicious, low carb and gluten free. If you make the cauliflower rice ahead of time, it comes together quickly. Cauliflower stayed good in the fridge for 48 hours."

Ingredients :

1 head cauliflower
2 tablespoons salt, divided
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 celery rib, chopped
2 eggs
1/2 cup half-and-half
2 teaspoons ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 pound cooked chicken, chopped
1 (16 ounce) bag frozen broccoli
1 cup shredded mozzarella cheese
1 cup shredded pepper Jack cheese
1/2 cup shredded Parmesan cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H26M

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.
Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.
Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.

Notes :

You might need to blend cauliflower florets in batches.

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