This Chicken, Broccoli & Cauliflower Rice Casserole was an accidental discovery for me and I’m so glad it happened!
Recently, I’ve cut back on actual rice and have been cooking with Cauliflower rice as a replacement. It’s a personal decision for my health as I’ve noticed rice became a trigger to my thyroid issue.. which is a totally different story that I will be sharing all the details about soon enough.
Either way, cauliflower rice is a wonderful replacement if you’re looking to add more vegetables into your diet. I was very skeptical at first because I’ve never really been a fan of cauliflower since I was a child, but if you cook it right, and add the right ingredients you can hardly tell the difference! I was first hooked when my husband made the Cauliflower Fried Rice for our family for lunch one day.
If you’re not familiar with cauliflower rice, it’s basically just cauliflower chopped up into rice like pieces. I’ve chosen not to purchase whole cauliflower and chop it up myself because I’ve found that Costco sells bulk bags of Cauliflower Rice for about the same price as it would be whole! Win Win – No extra dishes for me!
The best part about this casserole recipe is IT’S KID APPROVED! My kids went crazy over it, (they are the pickiest eaters) I ended up making an extra one to pop in the freezer for another night.
Chicken Broccoli Cauliflower Rice Casserole
What you need:
1 ½ cup of diced pre-cooked chicken
2 cans of Cream of Chicken soup
½ bag of Cauliflower RIce
½ bag of Broccoli (about 1-2 inch pieces are fine)
1 can of cheese dip or cheese sauce
½ cup of shredded cheese
Olive oil Spray
- Boil the cauliflower rice and broccoli together on medium for 10-15 minutes or until they are soft. Strain from all water and set aside. Pre-heat oven to 350℉.
- Spray casserole dish with olive oil spray just enough to lightly coat the dish.
- Dump strained broccoli and cauliflower rice into a bowl along with cooked chicken, cream of chicken soup, cheese dip, and shredded cheese. Mix until everything is combined well.
- Dump in casserole dish. Bake on 350℉ for about 20 minutes or until cheese is melted to your desire. Let cool 10-15 minutes before serving. It’s super hot!