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Broccoli Cauliflower Rice Chicken Casserole

A creamy and flavorful casserole combining tender chicken, vibrant broccoli, and cauliflower rice, perfect for family gatherings or comforting meals at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced (preferably halal) You can use rotisserie or leftover chicken.
  • 2 cups cauliflower rice (fresh or frozen) Ensure frozen cauliflower is thawed and drained well.
  • 1 cup broccoli florets, steamed Steamed until bright green.
  • 1 cup shredded cheese (cheddar or your preference) Feel free to use any cheese you like.
  • 1 cup cream of mushroom soup Can use homemade or store-bought.
  • ½ cup milk Can substitute with a plant-based option.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: breadcrumbs or crushed crackers for topping Adds a crunchy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the chicken until it’s no longer pink inside, then dice it into bite-sized pieces.
  3. Prepare cauliflower rice by ricing fresh cauliflower or thawing and draining frozen cauliflower.
Mixing and Baking
  1. In a large mixing bowl, combine the diced chicken, cauliflower rice, steamed broccoli, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir well.
  2. Pour the mixture into a greased 9x13 inch baking dish and smooth it out evenly.
  3. Sprinkle shredded cheese evenly over the top and add breadcrumbs or crushed crackers, if desired.
  4. Bake for 25-30 minutes, or until cheese is melted and bubbly.
  5. Allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Freezable for up to 3 months. Reheat by covering with foil and baking at 350°F (175°C) for 20-25 minutes.