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Chicken and Broccoli Casserole With Cauliflower Rice

Because this meal-in-a-dish has a cauliflower base instead of rice, diners avoid a big hit of carbohydrates. Cauliflower “rice” is available in most supermarkets, frozen or bagged in the produce section, or make it yourself by grinding cauliflower into rice-size bits in the food processor. Mexican cotija cheese can be substituted for the feta. This dish can be assembled up to a day before serving, and it keeps well.

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
  • 3 cups cooked chicken, cut in large chunks or big shredded pieces
  • ½ pound (fresh or frozen) cooked broccoli spears or florets
  • ¼ cup shredded Parmesan

Directions

  1. HEAT olive oil in a large skillet over medium-high heat. Add onion. Cook, stirring, about 2 minutes. Add cauliflower rice and Creole seasoning. Cook, stirring, until onions are tender and cauliflower is  lightly browned, about 5 minutes. Remove from heat.
  2. COOK the red bell pepper strips with a tablespoon of water in a covered dish in the microwave on HIGH for 2 minutes. Drain.
  3. COAT an 11- by 11-inch baking dish with nonstick spray. Preheat oven to 350 degrees.
  4. MIX mayonnaise and feta with onion powder, garlic powder, Italian herbs and lots of black pepper in a measuring cup. When combined, stir half into the onion and cauliflower mixture in the skillet. Mix well.
  5. LAYER the onion-cauliflower rice in the bottom of baking dish. Top with chicken, then broccoli, then red pepper strips.
  6. DISTRIBUTE spoonfuls of remaining feta mixture evenly on top and spread with back of a spoon. Sprinkle Parmesan on top.
  7. BAKE 30 minutes, until the top starts to brown a bit around the edges. Serve.
  8. COOL, cover and refrigerate leftovers. Reheats well. Keeps up to 3 days.