Chicken & Broccoli Cauliflower Rice Casserole – a low carb spin on a classic casserole made with riced cauliflower in place of actual rice and a dairy free sauce that’s easy to whip up! | Gluten Free + Paleo + Whole30 + AIP adaptable

And what a fitting way to start the year than with a cauliflower rice casserole! So healthy. So tasty. So comforting.



  • Author: Bela
  • Prep Time: 5 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 15 mins
  • Yield: 8 Servings 1x



  1. 2 pounds skinless boneless chicken breasts
  2. 1 tablespoon olive oil
  3. 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  4. 1 16-ounce bag frozen broccoli cuts
  5. 2 large eggs, whisked
  6. 3 cups, shredded mozzarella cheese
  7. 2 teaspoons coarse sea salt
  8. 2 teaspoons garlic powder
  9. 2 teaspoons onion powder
  10. 2 tablespoons butter, melted
  11. 1 cup shredded Italian blend cheese


  • Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  • 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.
  • While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  • Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  • 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.
  • Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  • Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

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