BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE
This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!
Provided by Isabel Eats
Categories Main
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 /8th of casserole, Calories 375 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 142 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 7 g
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
CHICKEN, BROCCOLI AND RICE CASSEROLE
Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.
Provided by Therese Crosby
Categories One Dish Meal
Time 56m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over high heat, add chopped mushrooms.
- Cook and stir for about 2 minutes.
- Add onion and chicken pieces.
- Reduce heat to medium high and cook until chicken is just cooked through.
- Stir in garlic and cook for about a minute longer.
- Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
- Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
- Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
- Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
- NOTE: Instant rice makes this a quick and easy recipe.
- Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
- If you prefer other rice then make it ahead of time.
CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE
Provided by Virginia Willis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
- Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
- Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
- Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
- Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
- Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.
CHICKEN, RICE, BROCCOLI CASSEROLE
Make and share this Chicken, Rice, Broccoli Casserole recipe from Food.com.
Provided by LizCl
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice as directed on package, but only 15 minutes.
- Break broccoli apart and spread on tops of rice.
- Cook until rice and broccoli are tender and liquid is absorbed.
- Remove from heat and add soup, salt and chicken.
- Bake in a 350 degree oven in a 2 quart casserole for 20 minutes , then sprinkle Mozzarella cheese over the top and bake another 10 minutes or until cheese is melted.
Nutrition Facts : Calories 198.4, Fat 8.9, SaturatedFat 2.4, Cholesterol 58.2, Sodium 824.5, Carbohydrate 8.5, Fiber 2.1, Sugar 1.3, Protein 21.2
CHICKEN BROCCOLI RICE CASSEROLE
A co-worker gave me this recipe 30 years ago after an office party. It is still my favorite casserole of all time. It seems like a lot of prep time, but it is really a very simple recipe. Thanks to Cubfan23 for asking about the shredded cheddar cheese ingredient that I forgot to delete. It would have been confusing. The only cheese used is the Cheez Whiz.
Provided by vivvie
Categories One Dish Meal
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees.
- Pour 1 2/3 cups of water and rice into rice cooker and cook until done. If you don't have a rice cooker, use a 4 serving size of instant rice like Minute or Uncle Ben's 14 oz pkg, following directions on pkg.
- Cook chicken in boiling water until done, for 30 minutes or until no longer pink in center.
- Sautee onions, celery and mushrooms in 2 Tbsp oil.
- Partially cook broccoli in 1/4 cup water, covered, for 5 minutes until half done. Add to sauteed ingredients.
- Dice chicken and add to sauteed ingredients and broccoli.
- Add soups, evaporated milk and rice to mixture.
- Add small jar of Chees Whiz to mixture. Stir to combine.
- Spray 13"x19" casserole dish with cooking spray.
- Pour mixture into casserole dish.
- Put in 375 degree oven for 35 minute After 25 min., take out and top with large jar of Chees Whiz and finish cooking.
Nutrition Facts : Calories 422.7, Fat 17.6, SaturatedFat 9.3, Cholesterol 65, Sodium 1390, Carbohydrate 39.6, Fiber 2.9, Sugar 3.4, Protein 26.9
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