Creamy chicken quinoa and broccoli casserole is real food meets comfort food.
Recipe Summary Chicken, Broccoli, And 'Rice' Casserole
This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.Ingredients | Recipes With Chicken And Broccoli Casserole
2 cups shredded Cheddar cheese, or to taste, divided
1 envelope onion soup mix
1 tablespoon minced garlic
Directions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
Preheat the oven to 350 degrees F (175 degrees C).
Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
Bake in the preheated oven until bubbly on top, 30 to 40 minutes.
If you desire, you can make a breaded topping by toasting bread crumbs in a little butter and spreading them on top. I've done this with low-carb bread.
Info | Recipes With Chicken And Broccoli Casserole
prep:
15 mins
cook:
56 mins
total:
1 hr 11 mins
Servings:
8
Yield:
1 9x13-inch casserole
TAG : Chicken, Broccoli, And 'Rice' Casserole
Fruits and Vegetables, Vegetables, Cauliflower, Rice,
