Rabu, 03 April 2019
BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE
This low carb and tacky Broccoli Cauliflower Rice fowl Casserole recipe is perfect for dinner and makes wonderful leftovers. It’s also gluten free!
it is able to surprise a few people to listen this, however casseroles had been in no way virtually part of my childhood. sure, there has been the occasional try at making lasagna and perhaps a hamburger helper sort of dish, but that turned into rare. (Wait – are lasagna or hamburger helper even taken into consideration casseroles? No clue. See, that’s exactly my point.) though my family favored all the elements inside the regular casserole, we didn’t like them all mixed collectively. We desired the ingredients separate in order that we ought to assemble them on our own plate. think about it – rice, beans, cheese, a protein, salsa and corn tortillas. All the ones components might make an terrific casserole. however instead we wanted to make our very own element like tacos, tostadas, sopes, you name it.
It wasn’t till I moved in with John that I found out the strength of the casserole.
typically, only a few pots and pans are required. less dishes to scrub equals a win in my ebook, because let’s get actual – washing the dishes after you have home from paintings is the closing aspect John and i sense like doing.
most importantly, casseroles are often huge! this means that masses and lots of leftovers. If we didn’t experience like cooking the following day, no issues – we’ve were given some leftover casserole. score.
Like many human beings, John doesn’t continually like eating vegetables. And because i love him and care approximately his fitness, I’m always seeking to provide you with new methods to comprise greater of them into our meals.
And that’s in which cauliflower rice is available in. in case you’ve by no means made “cauli-rice,” prepare to have your mind blown. right here’s what you do. equipped?
INGREDIENTS
- 2 pounds skinless boneless chicken breasts
- 1 tablespoon olive oil
- 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
- 1 16-ounce bag frozen broccoli cuts
- 2 large eggs, whisked
- 3 cups, shredded mozzarella cheese
- 2 teaspoons coarse sea salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons butter, melted
- 1 cup shredded Italian blend cheese
INSTRUCTIONS
- Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
- Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
- While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
- Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
- In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
- Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
- Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.