Broccoli Cauliflower Rice Chicken Casserole

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Riced Cauliflower Medley, frozen

  Green Giant

  20 oz or 567g

• Broccoli

  Frozen, chopped, unprepared

  ¼ package (16 oz) or 100g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Mozzarella cheese

  Part skim milk, low moisture

  3 cup, shredded or 339g

• Salt

  Table

  2 tsp or 12g

• Garlic powder

  Spices

  2 tsp or 6g

• Onion powder

  Spices

  2 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

Directions

1. Preheat oven to 400F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.
8. Recipe by: Isabel Eats (source: https://www.isabeleats.com/broccoli-cauliflower-rice-chicken-casserole/)

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