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chicken and riced cauliflower casserole

(1 rating)
Elaine55 avatar
Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

It's really a struggle for me to cook things that my hubby likes ever since I started doing my low carb/cal/high protein diet. He adores my southern cooking and just doesn't like very many of my low carb recipes. This is my traditional chicken and rice casserole recipe that I've revamped and made into a low carb/low calorie dish. It has 356 calories and 7 net carbs per serving according to my recipe analyzer. I'll post a picture of the label in the directions. below. To my surprise, hubby actually liked this recipe! You could make this even lighter with the use of fat free soups and cheese.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For chicken and riced cauliflower casserole

  • 2 lg
    boneless, skinless chicken breasts (about 1 to 1 1/2 pounds) cooked and cut into bite sized pieces
  • 1 c
    cooked broccoli flowerettes
  • 1 sm
    onion, chopped fine
  • 1 can
    sliced water chestnuts, drained, (5 ounce size)
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 2 pkg
    riced cauliflower (10 ounce packages)
  • 1 Tbsp
    chicken bullion or soup base (i used better than bullion)
  • 2 c
    shredded cheddar cheese mild or sharp

How To Make chicken and riced cauliflower casserole

  • 1
    Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
  • 2
    Bring broccoli and onion to a boil. Reduce heat, cover and simmer until tender.You may add about a teaspoon or so of salt into the water, if desired. When tender, drain as much water out as possible and put into a large bowl, set aside.
  • 3
    In a large pot, combine bullion with water to dissolve. Hint: If you use chicken soup base or Better than Bullion it dissolves in the water very quickly and easily. Place riced cauliflower in the pot and cover the rest of the way with water. Bring to a boil. Reduce heat and cover and simmer for five minutes. Drain and rinse thoroughly and set aside.
  • 4
    In the large bowl with the broccoli and onion, combine drained water chestnuts, the cooked chicken and the drained cauliflower.
  • 5
    In a smaller bowl combine the soups, whisking until well mixed. Pour soup mixture into the cauliflower mixture. Mix well. Spoon mixture into prepared baking dish.
  • 6
    Spread cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Enjoy with your favorite side dishes or rolls.
  • 7
    Here is the nutritional information for this recipe.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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