This Broccoli Cauliflower Rice Chicken Casserole is cheesy, hearty, and perfect for a low-carb, gluten-free dinner that everyone will love. It’s simple to make, packed with flavor, and even better as leftovers the next day!
Table of Contents
- Why You’ll Love This Recipe
- How to Make Cauliflower Rice
- Broccoli Cauliflower Rice Chicken Casserole Recipe
- Notes and Variations
- Nutrition Information
Why You’ll Love This Recipe
I’ll admit it — casseroles weren’t something I grew up with. My family preferred everything on the plate kept separate — chicken in one corner, rice on another, and veggies on the side. Mixing everything together into one big dish? Unthinkable.
That all changed when I moved in with my partner. One night, tired from work and craving something cozy but easy, I decided to give casseroles a try. And that’s when I realized how magical they can be. One pan, fewer dishes, and plenty of leftovers? Total win.
This Broccoli Cauliflower Rice Chicken Casserole quickly became one of our go-to comfort dinners. It’s creamy, cheesy, and full of wholesome ingredients — and the best part? It sneaks in a ton of veggies without anyone noticing.
If you’ve got picky eaters who shy away from vegetables or if you’re simply looking for a satisfying low-carb dinner, this dish hits the mark every time.
How to Make Cauliflower Rice
Before we jump into the casserole itself, let’s talk about cauliflower rice. If you’ve never made it before, you’re about to discover a kitchen hack that will completely change how you cook.
All you need is one head of cauliflower (or a bag of florets). You can either:
- Grate it using the large holes of a box grater, or
- Pulse it in a food processor until it looks like grains of rice.
That’s it! Just steam or sauté it for a few minutes, and you have the perfect rice substitute. It’s light, nutritious, and absorbs flavor beautifully.
If you’re short on time, you can also use frozen cauliflower rice — it works just as well and saves you a few steps.
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Broccoli Cauliflower Rice Chicken Casserole
- Total Time: 1 hour 10 minutes
Description
What makes this casserole special is how it combines comfort food with a lighter twist. You’ve got tender chicken, fluffy cauliflower rice, and vibrant broccoli all coated in melted cheese. It’s indulgent but still fits perfectly into a low-carb lifestyle.
And did I mention how easy it is? Everything comes together in one dish with minimal prep and cleanup.
Ingredients
2 pounds boneless, skinless 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 florets
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
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Preheat the oven to 400°F (200°C). Grease a 3-quart casserole dish with olive oil or nonstick spray.
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Prepare the chicken: Slice each breast horizontally to make thinner cutlets. Rub with olive oil, season generously with salt and pepper, and bake for 20 minutes.
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Cook the veggies: While the chicken bakes, heat the cauliflower rice and broccoli according to the package directions. Drain any extra moisture.
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Chop the chicken: Let it cool slightly, then cut into bite-sized pieces.
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Mix it all together: In a large bowl, combine the cooked chicken, cauliflower rice, broccoli, whisked eggs, mozzarella, butter, salt, garlic powder, and onion powder. Stir until everything is evenly coated.
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Assemble the casserole: Spread the mixture into the prepared dish and sprinkle the Italian blend cheese evenly over the top.
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Bake: Place in the oven and bake for 45–50 minutes, until the cheese is melted, bubbly, and slightly golden.
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Cool and serve: Let it rest for about 10 minutes before serving.
Notes
- Want extra creaminess? Stir in ½ cup of sour cream or cream cheese before baking.
- Use rotisserie chicken to save time on cooking.
- You can freeze leftovers in airtight containers for up to 3 months — just reheat in the oven until warmed through.
- Add a sprinkle of crushed red pepper flakes for a little heat.
- Prep Time: 10 min
- Cook Time: 1 hour
