Favorite Recipe Friday: Broccoli Chicken Cauliflower Casserole

I love it when you can make a complete healthy meal in one casserole dish. Soooo easy.

This casserole is a cheesy mix of vegetables and chicken with a little crunch from some water chestnuts. Healthy comfort food!


2 pounds skinless boneless chicken breasts, halved
1 tsp. ground black pepper
2 10-oz. bags frozen cauliflower rice
1 12-oz. bag frozen broccoli florets
2 large eggs, whisked
4 c. shredded mozzarella cheese, divided
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. butter, melted
1 8-oz. can of sliced water chestnuts


  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray and set aside.
  2. Season chicken breasts with pepper. Spray baking sheet with non-stick spray and place chicken breasts on sheet. Place chicken in the oven for 20 minutes.
  3. Heat the cauliflower rice and broccoli according to package instructions.
  4. Remove chicken from oven. Chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cauliflower rice, broccoli, chicken, eggs, 3 cups of mozzarella cheese, garlic powder, onion powder, butter and water chestnuts. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining mozzarella cheese. (You could also use Parmesan cheese or an Italian blend. I used mozzarella and a little cheddar because that’s what I had on hand.)
  7. Bake for about 30 minutes, until the cheese on top has melted and starts to turn a light golden brown color. Let cool for 10 minutes and serve.

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