Chicken and Broccoli Casserole With Cauliflower Rice
This hearty meal-in-a-dish uses “riced” cauliflower instead of rice to keep the carbs low, and delivers plenty of rich ‘n creamy flavor with help from Blue Plate Mayo – That’s the good stuff! This dish can be assembled and refrigerated a day ahead to make a quick meal.
Prep Time:
15 mins.
Cook Time:
30 mins.
Yield:
Yield: 6 to 8 servings
Ingredients
- 1 cup chopped onion (1 small onion)
- 1 tablespoon olive oil
- ¼ teaspoon Creole seasoning
- 2 cups cauliflower rice
- ½ large red bell pepper, cut in ½-inch by 3-inch strips
- 1 cup Blue Plate® Mayonnaise or Blue Plate® Light Mayonnaise with Olive Oil
- 1 cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mixed Italian dried herbs
- Freshly ground black pepper, to taste
- 3 cups cooked chicken, cut in bite-size chunks or big shredded pieces
- ½ pound (fresh or frozen) cooked broccoli spears or florets
- ¼ cup shredded Parmesan cheese
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion. Cook, stirring, about 2 minutes. Add the cauliflower rice and Creole seasoning. Cook, stirring, until onions are tender and cauliflower is lightly browned, about 5 minutes. Remove from heat.
- Cook the red bell pepper strips with a tablespoon of water in a covered dish in the microwave on HIGH for 2 minutes. Drain.
- Coat an 11x11-inch baking dish with nonstick spray. Preheat oven to 350°F.
- In a small bowl, mix the mayonnaise with the feta cheese, onion powder, garlic powder, Italian herbs and black pepper. When combined, stir half of the mixture into the onion and cauliflower mixture in the skillet and mix well. Reserve the other half in the bowl.
- Layer the cauliflower mixture in the bottom of the baking dish. Top with the chicken, then the broccoli, then the red pepper strips.
- Distribute spoonfuls of the remaining cheese mixture evenly on top and spread with back of a spoon. Sprinkle the Parmesan on top.
- Bake for 30 minutes, until the top starts to brown a bit around the edges, and serve hot.
