January Recipe – Chicken and Broccoli Cauliflower Rice

Chicken and Broccoli Cauliflower Rice Casserole

2 lb. boneless, skinless chicken breasts
Olive oil
Salt and pepper
1 head fresh cauliflower
1 (16-oz) package frozen broccoli cuts
2 tablespoons light sour cream
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup shredded, part-skim mozzarella cheese
1 cup shredded, Parmesan cheese, divided

Preheat oven to 350°F. Place chicken in a baking dish and brush with olive oil.  Season with salt and pepper. 

Bake for 40 to 50 minutes or until a meat thermometer registers 165°F.  Let cool.  Chop chicken into bite-sized pieces. 

Increase oven temperature to 400°F.  Cut cauliflower into florets.  Pulse in a food processor until cauliflower resembles grains of rice or couscous. 

Stir together cauliflower "rice," chicken, broccoli, sour cream, garlic powder, parsley, salt and pepper in a large bowl.  Stir in mozzarella cheese and ½ cup Parmesan cheese. 

Spread mixture in a 13x9-inch baking dish coated with cooking spray (or use two 8-inch square baking dishes). 

Bake casserole at 400°F for 45 minutes. Sprinkle remaining ½ cup Parmesan cheese over top and bake 5 minutes longer or until browned. 

 

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