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Broccoli Cauliflower Rice Chicken Casserole

Broccoli Cauliflower Rice Chicken Casserole

This delicious and hearty broccoli cauliflower rice chicken casserole is a perfect one-dish meal. It's packed with nutrients and flavors, making it a family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 oven
  • 1 baking dish (9x13 inches)
  • 1 skillet
  • 1 mixing bowl
  • 1 spoon or spatula

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets
  • 2 cups cauliflower rice
  • 1 cup shredded cheddar cheese
  • 1 cup cream of chicken soup or homemade equivalent
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ cup breadcrumbs optional, for topping

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, combine the broccoli florets and cauliflower rice. Sauté for about 5 minutes until they are slightly softened.
  • In a mixing bowl, combine the sautéed vegetables, cooked chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, salt, and paprika. Stir until well mixed.
  • Transfer the mixture to a greased baking dish and spread evenly.
  • Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  • If using breadcrumbs, sprinkle them over the cheese for an added crunchy topping.
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it sit for 5 minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven before serving.
Feel free to add other vegetables or seasonings to suit your taste.