Chicken and Broccoli Cauli Rice Casserole

Very delicious, low carb and gluten free. If you make the cauliflower rice ahead of time, it comes together quickly. Cauliflower stayed good in the fridge for 48 hours.

• Preparation Time: 30 mins
• Cooking Time: 56 mins
• Total Time: 1 hr 26 mins
• Calories: 367 Calories

Ingredients

• 2 eggs
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 2 teaspoons ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ cup half-and-half
• 1 cup shredded Pepper Jack cheese
• ½ cup shredded Parmesan cheese
• 1 head cauliflower
• 1 pound cooked chicken, chopped
• 1 celery rib, chopped
• 2 tablespoons salt, divided
• 1 (16 ounce) bag frozen broccoli

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place cauliflower florets in a blender and cover with water; blend briefly on high speed until cauliflower is the size of rice.

Step 3

Pour cauliflower rice and water into a pot; add 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.

Step 4

Heat oil and butter in a skillet over medium heat; stir in onion and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 5

Beat eggs, half-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a large bowl. Stir in cauliflower rice, onion mixture, chicken, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle top with Parmesan cheese.

Step 6

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 50 minutes.