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So, I have been doing low carb, but that doesn’t mean I want to have to work hard all week to make healthy meals. This last week, I really wanted to do a casserole. Make it on Sunday and have it all week. I landed on this Chicken Broccoli Rice Casserole. I know, rice. Rice is so high carb! I decided I was going to try it with cauliflower rice. But cauliflower rice with broccoli? I get it, but it worked!!!

Here are the adjustments I made and how I did the prep:

• 2 Tablespoons butter
• 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken (I did raw tenderloins)
• 1 teaspoon Italian Seasoning
• Salt/Pepper, to taste
• 2 1/2 cups chicken broth
• 1 Tablespoon olive oil
• 1 1/4 cups white long grain rice, uncooked
• 36 oz frozen cauliflower rice (I used 3 bags of this garlic herb one from Wegman’s)
• 2 cups fresh broccoli florets, uncooked
• 10.5 oz. Condensed Cream of Chicken Soup (I used the Campbell’s Healthy Request 98% ff)
• ½ cup milk (I used 2% evaporated milk)
• ½ cup sour cream (I used light)
• 2 cups shredded cheddar cheese, separated

Optional Seasonings

• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Casserole Topping

• 1 cup Ritz crackers, crushed
• 2 Tablespoons melted butter
• Fried onions – I get this 2.8 oz. can from Wegmans. Not many carbs and perfect amount for a casserole.

Instructions:

1. Preheat the oven to 350° F.
2. Heat some olive oil in a medium to large pan over medium heat. Season the chicken with Italian seasoning and the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
3. Cut chicken into bite-sized pieces and put in a large bowl.
4. Add some more oil to the same pan. In batches, add each bag of cauliflower rice. Cook to saute it, and flip it over after a few minutes. It will bring out the nuttiness in the cauliflower and soften it up.
5. As each batch is finished, add to the large bowl with the chicken.
6. Cut the broccoli into bite-sized pieces, and steam.
7. Add the broccoli to the large bowl with the chicken and cauliflower rice.
8. Add the cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
9. Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
10. Top with the fried onions, if desired.
11. Bake uncovered for 30 minutes. Check part way through to make sure the onions get brown but not burnt.
12. Serve and top with hot sauce if you desire (red hot goes really well).

Enjoy!!!