Broccoli Cauliflower Rice Chicken Casserole
This Broccoli Cauliflower Rice Chicken Casserole is a nutritious and delicious dish packed with flavor. It combines tender chicken, vibrant broccoli, cauliflower rice, and a creamy sauce, making it a hearty meal perfect for family dinners.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 skillet
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
- 4 cups cauliflower rice Fresh or frozen.
- 2 cups broccoli florets Fresh or frozen.
- 1 medium onion Chopped.
- 3 cloves garlic Minced.
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- ½ cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper To taste.
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and chicken pieces to the skillet. Cook until the chicken is browned and fully cooked, about 8–10 minutes. Season with salt, pepper, thyme, and paprika.
- In a large mixing bowl, combine the cauliflower rice, broccoli florets, cream of chicken soup, and chicken broth. Stir in the cooked chicken mixture.
- Transfer the casserole mixture into a greased 9x13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
You can use pre-packaged cauliflower rice for convenience.
For a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.