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Broccoli Cauliflower Rice Chicken Casserole

This delicious Broccoli Cauliflower Rice Chicken Casserole is a healthy and comforting dish that's perfect for family dinners. Packed with chicken, broccoli, cauliflower rice, and a creamy sauce, it’s gluten-free and low in carbs, making it a nutritious meal option.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 skillet
  • 1 casserole dish (9x13 inches)
  • 1 oven

Ingredients
  

  • 3 cups cauliflower rice Can use fresh, frozen, or store-bought.
  • 2 cups broccoli florets
  • 1 lb cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • 1 cup cream of chicken soup Can substitute with dairy-free version if needed.
  • ½ cup milk Substitute with dairy-free alternatives for dairy-free version.
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried thyme
  • to taste none salt
  • to taste none pepper
  • 1 tablespoon olive oil Optional for sautéing.
  • ¼ cup breadcrumbs Optional for topping.

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for about 5 minutes, until slightly tender.
  • In a large mixing bowl, combine the cauliflower rice, sautéed broccoli, shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well until everything is evenly coated.
  • Transfer the mixture into a greased casserole dish, spreading it evenly.
  • Sprinkle the shredded cheddar cheese on top of the casserole. If using, add the breadcrumbs for a crunchy topping.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Carefully remove from the oven and let it cool for a few minutes before serving.

Notes

You can use fresh, frozen, or store-bought cauliflower rice for this recipe.
Feel free to add other vegetables such as bell peppers or carrots for extra flavor and nutrition.
For a dairy-free version, substitute cream of chicken soup and cheese with dairy-free alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.