CHICKEN AND RICED CAULIFLOWER CASSEROLE

Chicken and Riced Cauliflower Casserole image

Provided by Elaine Bovender

Time 1h10m

Number Of Ingredients 9

2 large boneless, skinless chicken breasts (about 1 to 1 1/2 pounds) cooked and cut into bite sized pieces
1 c cooked broccoli flowerettes
1 small onion, chopped fine
1 can(s) sliced water chestnuts, drained, (5 ounce size)
1 can(s) cream of chicken soup
1 can(s) 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

Steps:

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.