Broccoli Cauliflower Rice Chicken Casserole

Name: Broccoli Cauliflower Rice Chicken Casserole
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Chicken Breast (2 pounds skinless boneless chicken breasts); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 pieces Cauliflower Rice (2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)); 1 piece Broccoli (1 16-ounce bag frozen broccoli cuts); 2 pieces Egg (2 large eggs, (whisked)); 3 cup Mozzarella Cheese (3 cups, shredded mozzarella cheese); 2 tsp Sea Salt (2 teaspoons coarse sea salt); 2 tsp Garlic Powder (2 teaspoons garlic powder); 2 tsp Onion Powder (2 teaspoons onion powder); 2 tbsp Unsalted Butter (2 tablespoons butter, (melted)); 1 cup Italian Cheese Blend (1 cup shredded Italian blend cheese)

Broccoli Cauliflower Rice Chicken Casserole - Dinner (American)

75 minAmerican

Servings8

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Steps

1Preheat oven to 400°F. Spray a (smaller dish rather than a large 3-quart) baking dish with non-stick cooking spray or olive oil. Set aside.
2Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
3While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
5In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
6Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.