Broccoli, Chicken, and Cauliflower “Rice” Casserole

Servings

8

Prep Time

30 minutes

Cook Time

25 minutes

Broccoli and cauliflower give double the veggies for vitamins, and chicken and cheese give double the protein for nutrition, which makes this recipe double delicious and healthy! Stock up on the Cabot dairy products you'll need for this flavorful casserole: Butter, Cream Cheese and Seriously Sharp Cheddar and get cooking.

To make this dish preheat the oven, and cook the cauliflower in boiling water until fork tender. Drain and let cool while making the cheese sauce. Saute the chopped onion in butter and then add the cream cheese, mustard, garlic powder, salt and heavy cream to the skillet and stir to combine. Cook over medium heat for a couple of minutes until bubbling and then stir in the shredded cheese until melted. Remove from the heat. "Rice" the cooked cauliflower by chopping into rice-sized pieces (or buy a bag of frozen cauliflower "rice") and add to the cheese sauce along with the broccoli and chicken. Spoon into a large, oiled casserole dish. Season with salt and pepper on top and bake for 20-25 minutes until golden and bubbly.

If you love baked casseroles and veggies be sure to make our Cheesy Brussels Sprouts Casserole recipe next. Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this recipe for Broccoli, Chicken and Cauliflower "Rive". If you have a chance, please rate and review it!

Ingredients

1 large head of cauliflower
2 tablespoons Cabot Salted Butter
¼ cup finely diced sweet onion
2 ounces Cabot Cream Cheese
1½ teaspoons Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon salt
1 cup heavy whipping cream
8 ounces Cabot Seriously Sharp Cheddar, shredded (2 cups)
12 ounce bag frozen broccoli florets (or fresh broccoli, par-boiled for 5 minutes)
12.5 ounce can chicken breast, drained (or shredded rotisserie cooked chicken)
Fresh ground salt & pepper

Directions

PREHEAT oven to 400°F.
CUT cauliflower into large pieces and boil until fork tender. Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce.
SAUTE onion in butter in a skillet over medium heat until transparent.
SHRED cheese and set aside.
CHOP cooked cauliflower small to “rice” it. Set aside.
ADD cream cheese, Dijon mustard, garlic powder, salt, and heavy whipping cream to the skillet and stir to combine. The cream cheese will melt into the other ingredients.
COOK over low to medium heat for a couple of minutes until bubbling.
STIR the shredded cheddar into the sauce.
SPRAY a large casserole dish or a 9 x 13 pan with olive oil or cooking spray.
COMBINE the cheese sauce, cauliflower, broccoli, and chicken in the skillet. Spoon into prepared casserole dish. Salt & pepper the top to taste.
BAKE for 20-25 minutes until golden and bubbly.