Cheesy Chicken Broccoli And Cauliflower Rice Casserole

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broccoli and chicken cheesy cauliflower rice
Bow Legs No More

This broccoli and chicken cheesy cauliflower rice recipe is known as a KETO diet recipe, but I found that it’s a great dinner recipe for anyone who loves the combination of broccoli and chicken. to get started you will be using one cup of long grain rice, one small onion and two cups of chicken broth.

Preheat the pot and add around two tablespoons of oil to toast the rice. now you can definitely boil your chicken broth, and then add your rice and just boil your rice that way and make chicken rice.

I do find toasting at first does keep the rice together and less mushy towards the end of making the casserole, but you can do what you like. Then add your rice into the pan with two tablespoons of oil and toast it.

Toasting the rice on low heat may be somewhere between low and medium, and you don’t want to burn it, so you want to take your time toasting it and getting it a nice golden brown color.

So now that your rice has had a chance to get a head start on toasting, go ahead and add your diced onion as you continue to toast the rice. Now, add one clove of minced garlic (you can add one or two clothes depending on what you like)

Once everything is toasted and sauteed, add the two cups of chicken broth if you want to skip the step of making this chicken flavored rice and just use regular boiled rice you can do that. Just remember to season accordingly when you start mixing in the casserole; because, the chicken broth, onion, and the garlic add tons of delicious flavor to the rice before you get started on the casserole.

Now that everything is added to the pot, bring your chicken broth up to a simmer and cover it with a lid. Lower the heat and allow it to continue cooking for 18 to 20 minutes. And now as your chicken broth rice is done, fluff it a bit and set it aside to allow it to cool and come to room temperature before start adding any other ingredients together.

Now moving on to the other ingredients, which are: one 10.5 ounces can of condensed cream of chicken soup, and if you are not a fan of cream of chicken, you can also use cream of mushroom. use also a 1/2 cup of milk and 4 tablespoons of melted butter. you’ll need also 1.8 ounce block of sharp cheddar cheese grated, and don’t forget using a 1 pound bag of frozen chopped broccoli. And make sure you work with thawed chopped broccoli if you buy the frozen bag. Because that will give you a more even cooking time.

Once your rice has completely cooled, combine all of the ingredients together and add pepper to taste. And you can season accordingly to your taste as well. Now that everything is combined well, go ahead and add it to a lightly buttered baking pan. add all the mixture into the pan, Pat it down and cover it with an aluminum foil and bake it.

You can reserve some cheese or just add extra cheese to the top of this. So when you’re done baking it covered, you can uncover it to get a bubbly golden-brown cheese. I find it easier just to mix everything in, especially when I’m cooking several sides for my holiday meal.

Cover this and bake it in a preheated oven at 350 degrees Fahrenheit for somewhere around 35 to 40 minutes covered, and then uncover it and bake for an additional 10 minutes just to get the top a little golden brown and crusty.

I’d also like to mention that the cooking time may vary if your broccoli is not brought to room temperature or thawed. So if you’re using frozen broccoli it is important to make sure you thawed it completely, or it might take longer to bake. AND YOU CAN CLICK ON THE GREEN BUTTON BELOW TO SEE THE SIMPLIFIED DIRECTIONS AND INGREDIENTS!

 

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