Broccoli Cauliflower Rice Chicken Casserole
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tbsp butter (melted)
- 1 large cauliflower
- 2 tsp coarse sea salt
- 1 cup mozzarella cheese (shredded)
- 2 lbs skinless (boneless chicken breasts)
- 16 oz bag frozen broccoli cuts
- 1 1/2 cup italian five cheese blend (shredded)
- Carbohydrate 12.0126133333333 g
- Cholesterol 117.9824 mg
- Fat 16.3295422619048 g
- Fiber 4.98899999745687 g
- Protein 48.6237121428572 g
- Saturated Fat 7.23624466666667 g
- Serving Size 1 1 Serving (393g)
- Sodium 562.541433333333 mg
- Sugar 7.02361333587647 g
- Trans Fat 6.4903215952381 g
- Calories 321 calories
Preheat oven to 400 degrees. Slice chicken breasts in half horizontally, lightly coat in olive oil and place on baking sheet. Liberally season with salt and pepper. Bake for 20 minutes. While chicken is baking, grate cauliflower in a large bowl. Add frozen broccoli cuts, chopping some of the larger pieces in half. Remove chicken from oven and let cool for 5 minutes. While chicken is cooling, add sea salt, melted butter, onion powder, garlic powder, shredded mozzarella cheese and 1 cup of the shredded Italian five cheese blend to the large bowl. Mix everything together. Carefully cut baked chicken into cubes. Toss with broccoli/cauliflower mixture and transfer to 9 x 13 inch (3 quart) baking dish or larger. Top with ½ cup shredded Italian mix cheese. Bake in oven for 50 minutes. Let cool for 10 minutes before serving. Top with some diced chives, a dollop of ranch dressing and enjoy!
