Name: Creamy Chicken Broccoli Cauliflower Rice Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 4 cups cauliflower rice (about one very large head of cauliflower. You will use the leftover “rice” for the creamy sauce); 4 cups of broccoli florets; 2 cups of leftover chicken, chopped (any pre-cooked meat will work here); 1 tbsp butter, ghee, or coconut oil; 1/4 cup onion, chopped; 2 cups cauliflower rice; 2-3 cloves garlic, minced; 1/4 tsp salt; 1 and 1/2 cups broth (bone broth OR veggie); 1 cup milk of any kind (I used full fat coconut); 5 tbsp nutritional yeast (I use THIS brand without synthetic additives); pepper to taste; 2 tbsp arrowroot powder (like this)

Ingredients

Scale

FOR THE CASSEROLE

4 cups cauliflower rice (about one very large head of cauliflower. You will use the leftover “rice” for the creamy sauce)
4 cups of broccoli florets
2 cups of leftover chicken, chopped (any pre-cooked meat will work here)

FOR CREAMY CAULIFLOWER SAUCE

1 tbsp butter, ghee, or coconut oil
1/4 cup onion, chopped
2 cups cauliflower rice
2–3 cloves garlic, minced
1/4 tsp salt
1 and 1/2 cups broth (bone broth OR veggie)
1 cup milk of any kind (I used full fat coconut)
5 tbsp nutritional yeast (I use THIS brand without synthetic additives)
pepper to taste
2 tbsp arrowroot powder (like this)

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Instructions

Preheat oven to 400’F. Liberally grease a 9×9 pan.
In a large bowl, combine 4 cups of cauliflower rice, broccoli florets, and shredded chicken. Place mixture into prepared baking dish. Set aside while you prepare sauce.
TO MAKE CREAM SAUCE: In a medium pan, melt fat of choice over medium heat and add onions. Cook for 3 minutes to soften. Add two cups cauliflower rice, garlic, and salt and cook for another 4-5 minutes. Remove from heat and add broth, milk, nutritional yeast, and pepper. With an immersion hand blender (or regular blender), puree sauce until creamy smooth. Scoop out about 1/2 cup of the sauce into a cup and whisk in arrowroot powder until completely smooth. Reheat remaining sauce until steaming but not boiling and whisk in arrowroot powder mixture. Continue whisking for a couple of minutes as the sauce begins to thicken.
Pour thickened sauce over casserole and shake baking dish to evenly disperse. You may need to fold mixture a bit to get sauce to evenly coat veggies.
Bake for 45 minutes, until bubbly and golden.

Notes

You will need 6 cups of cauliflower “rice” for this recipe. One very large cauliflower yields about 6 cups.
This casserole is very versatile. Feel free to add any flavors that you like. I’ve added fresh basil with the broccoli. I’ve added cumin and chili powder to the cream sauce.
And if cheese is your thing, this casserole is uh-may-zing with a bit of Parmesan.