Broccoli Cauliflower Rice Chicken Casserole
A creamy and flavorful casserole made with tender chicken, fluffy cauliflower rice, and crisp broccoli, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or cubed (Use leftovers or rotisserie chicken for convenience!)
- 2 cups broccoli florets (Fresh or frozen will work—just make sure they are cut into bite-sized pieces.)
- 2 cups cauliflower rice (You can easily make this at home or buy it pre-packaged.)
- 1 cup shredded cheese (Opt for mozzarella, cheddar, or a blend for that melty goodness.)
- 1 cup cream of chicken soup (Make sure to choose a halal-certified brand.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- ½ cup breadcrumbs (For that crispy topping!)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cooked chicken, broccoli, cauliflower rice, cream of chicken soup, garlic powder, onion powder, and half of the shredded cheese. Season with salt and pepper to your liking.
- Transfer the mixture into a greased 9×13 baking dish, spreading it evenly.
- Sprinkle the remaining cheese on top, followed by the breadcrumbs for an extra crunchy texture.
Baking
- Bake in the preheated oven for 30-40 minutes or until bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can substitute any vegetables you have on hand for added nutrition. If making ahead, refrigerate before baking and add 10-15 minutes to the cooking time. Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.