Latest Dish Menu Chicken and Broccoli Cauli Rice Casserole :: The Best Recipes
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| Chicken and Broccoli Cauli Rice Casserole |
"Very delicious, low carb and gluten loose. If you're making the cauliflower rice ahead of time, it comes collectively fast. Cauliflower stayed good in the fridge for 48 hours."
Ingredients :
- 1 head cauliflower
- 2 tablespoons salt, divided
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 celery rib, chopped
- 2 eggs
- 1/2 cup half of-and-1/2
- 2 teaspoons floor black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 pound cooked fowl, chopped
- 1 (16 ounce) bag frozen broccoli
- 1 cup shredded mozzarella cheese
- 1 cup shredded pepper Jack cheese
- 1/2 cup shredded Parmesan cheese
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H26M |
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- Preheat oven to 350 ranges F (175 ranges C).
- Place cauliflower florets in a blender and cover with water; mixture in brief on high pace till cauliflower is the size of rice.
- Pour cauliflower rice and water into a pot; upload 1 tablespoon salt. Bring to a boil and cook for 1 minute. Drain cauliflower rice in a cord sieve or colander covered with cheesecloth; cool.
- Heat oil and butter in a skillet over medium warmth; stir in onion and celery. Cook and stir until the onion has softened and grew to become translucent, about 5 mins.
- Beat eggs, 1/2-and-half, remaining 1 tablespoon salt, black pepper, onion powder, and garlic powder in a huge bowl. Stir in cauliflower rice, onion combination, bird, broccoli, mozzarella cheese, and pepper Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle pinnacle with Parmesan cheese.
- Bake within the preheated oven until the sauce is bubbly and the pinnacle is golden brown, about 50 mins.
Notes :
- You might need to combination cauliflower florets in batches.
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