Chicken and Cauliflower Rice Casserole
This comforting chicken and cauliflower rice casserole is loaded with cheesy goodness, tender chicken, and nutritious veggies, all baked into one creamy, satisfying dish.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
Ingredients
- 2 pounds skinless boneless chicken breasts
- 1 tablespoon olive oil
- 20 ounces frozen cauliflower rice or 1 head of cauliflower, riced and cooked
- 16 ounces frozen broccoli cuts
- 2 large eggs whisked
- 3 cups shredded mozzarella cheese
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons unsalted butter melted
- 1 cup shredded Italian blend cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until golden and cooked through, about 6–8 minutes. Set aside.
- In a large mixing bowl, combine cooked chicken, cauliflower rice, broccoli, eggs, mozzarella cheese, salt, garlic powder, and onion powder. Stir until well combined.
- Pour the mixture into the prepared baking dish. Drizzle melted butter over the top, then sprinkle with shredded Italian cheese blend.
- Bake for 35–40 minutes, or until the top is golden and bubbly. Let rest for 5 minutes before serving.
Notes
Feel free to add mushrooms or diced bell peppers for an extra veggie boost. This dish is great for meal prep too!
