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.

• Preparation Time: 15 mins
• Cooking Time: 56 mins
• Total Time: 1 hr 11 mins
• Calories: 414 Calories

Ingredients

• 1 tablespoon minced garlic
• 2 cooked boneless chicken breast halves, chopped
• 1 (16 ounce) jar Alfredo sauce
• 1 envelope onion soup mix
• 1 (16 ounce) package frozen cauliflower
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 2 cups shredded Cheddar cheese, or to taste, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until bubbly on top, 30 to 40 minutes.