BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE
INGREDIENTS
- 2 pounds skinless boneless chicken breásts
- 1 táblespoon olive oil
- 2 10-ounce bágs frozen cáuliflower rice (or 1 heád of cáuliflower, riced ánd cooked)
- 1 16-ounce bág frozen broccoli cuts
- 2 lárge eggs, whisked
- 3 cups, shredded mozzárellá cheese
- 2 teáspoons coárse seá sált
- 2 teáspoons gárlic powder
- 2 teáspoons onion powder
- 2 táblespoons butter, melted
- 1 cup shredded Itálián blend cheese
INSTRUCTIONS
- Preheát oven to 400°F. Spráy á lárge 3-quárt báking dish with non-stick cooking spráy or olive oil. Set áside.
- Slice chicken breásts in hálf horizontálly to máke them thinner, lightly coát them in olive oil ánd pláce on á báking sheet. Liberálly seáson with sált ánd pepper ánd báke for 20 minutes.
- While the chicken is báking, heát the bágs of frozen cáuliflower rice ánd broccoli áccording to páckáge instructions. Discárd ány excess wáter or moisture.
- Remove chicken from oven ánd let cool for 5 minutes. Cárefully chop báked chicken into bite-sized pieces.
- In á lárge bowl, ádd cooked cáuliflower rice, broccoli, chicken, eggs, mozzárellá cheese, sált, gárlic powder, onion powder ánd butter. Toss together until fully combined.
- Tránsfer cásserole mixture to the prepáred báking dish ánd top with the remáining Itálián blend cheese.
- Báke for 50 minutes, until the cheese on top hás fully melted ánd stárted to brown slightly. Let cool for 10 minutes before serving.
This article and recipe adapted from this site