Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 12 people
This casserole is not only very comforting, but this is another healthy, keto-friendly dish to include in your weeknight meal. Super simple to make and ready in no time. Incredibly good, even your picky eaters will dig this casserole with cauliflower rice, chicken, and broccoli.
Ingredients
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1 rotisserie chicken shredded
1 head broccoli cut into very small florets
1 1/2 c. milk
4 c. uncooked cauliflower rice
1 bell pepper finely diced (use green, if keto)
1/2 c. cream cheese lite or regular for keto
1 ½ c. fresh mozzarella cheese shredded, divided
1 ½ c. old cheddar cheese shredded, divided
2 teaspoons dried powdered onion
2 teaspoons sweet paprika
4 teaspoons dried oregano
1 teaspoon dried powdered garlic
½ teaspoon ground pepper
2 tablespoons corn starch or tapioca starch
Parsley for garnish
1/2 -1 teaspoon sea salt omit for children
1 teaspoon chilli powder is optional and to taste
How to make Cauliflower Rice Casserole with Chicken and Broccoli
Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a 13 x 9-inch casserole. Grease and set aside.
Step 2: Combine the milk and the cornstarch or tapioca starch in a small bowl until well blended.
Step 3: Place the cauliflower rice, broccoli, bell pepper, chicken, milk and starch mixture, cream cheese, 1 c. cheddar, 1 c. mozzarella, oregano, garlic, onion, paprika, chilli (if using), pepper, and salt in a large bowl. Mix well until combined, then transfer the mixture into the prepared casserole.
Step 4: Top the casserole with the rest of the half cup cheddar and half cup mozzarella. Place in the preheated oven and bake for about 45 minutes, uncovered, until golden brown. Remove from the oven when done and let the casserole sit for about 5 minutes. Serve garnished with parsley. Enjoy
Notes:
When planning to freeze, let the casserole cool completely, then tightly wrap it with plastic wrap or aluminium foil. Keep in the freezer. Thaw the casserole in the fridge overnight when ready to serve and heat in the oven.
For this recipe, I do not recommend using pre-shredded cheese. Buy a block of cheese and easily shred it in a food processor.
Nutrition Facts:
Calories: 342kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 437mg | Potassium: 682mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1310IU | Vitamin C: 84.2mg | Calcium: 271mg | Iron: 1.5mg
Ingredients
- 1 rotisserie chicken shredded
- 1 head broccoli cut into very small florets
- 1 1/2 c. milk
- 4 c. uncooked cauliflower rice
- 1 bell pepper finely diced (use green, if keto)
- 1/2 c. cream cheese lite or regular for keto
- 1 ½ c. fresh mozzarella cheese shredded, divided
- 1 ½ c. old cheddar cheese shredded, divided
- 2 teaspoons dried powdered onion
- 2 teaspoons sweet paprika
- 4 teaspoons dried oregano
- 1 teaspoon dried powdered garlic
- ½ teaspoon ground pepper
- 2 tablespoons corn starch or tapioca starch
- Parsley for garnish
- 1/2 -1 teaspoon sea salt omit for children
- 1 teaspoon chilli powder is optional and to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a 13 x 9-inch casserole. Grease and set aside.
Step 2: Combine the milk and the cornstarch or tapioca starch in a small bowl until well blended.
Step 3: Place the cauliflower rice, broccoli, bell pepper, chicken, milk and starch mixture, cream cheese, 1 c. cheddar, 1 c. mozzarella, oregano, garlic, onion, paprika, chilli (if using), pepper, and salt in a large bowl. Mix well until combined, then transfer the mixture into the prepared casserole.
Step 4: Top the casserole with the rest of the half cup cheddar and half cup mozzarella. Place in the preheated oven and bake for about 45 minutes, uncovered, until golden brown. Remove from the oven when done and let the casserole sit for about 5 minutes. Serve garnished with parsley. Enjoy
Notes
When planning to freeze, let the casserole cool completely, then tightly wrap it with plastic wrap or aluminium foil. Keep in the freezer. Thaw the casserole in the fridge overnight when ready to serve and heat in the oven. For this recipe, I do not recommend using pre-shredded cheese. Buy a block of cheese and easily shred it in a food processor.
