Chicken Broccoli "Rice" Casserole

I'm from the Midwest, which means I have been raised on casseroles, and very good casseroles to boot. This particular blend of vibrant broccoli, pearly rice, melting butter and cheese all bound together with iconic cream of mushroom soup was presented at every family gathering and every church potluck.

It is quite delicious, but when I set about to create a slightly healthier version for my family, I needed to combat the loads of buttery goodness while still maintaining the integrity of the dish and I also wanted to add some protein.  I'm pleased as punch to say I've succeeded!

I ended up replacing the white rice with riced cauliflower, which is a perfect substitute for rice. I've used it in many times since it came on the scene & arrived into our supermarkets.

SIMPLE INGREDIENTS AND SOME GREAT SHORTCUTS LEND TO A TIME SAVING TASTY CASSEROLE

I also added some savory rotisserie chicken to amp up the protein content and then searched high and low until I found an acceptable brand of canned cream of mushroom soup.

RICED CAULIFLOWER REPLACES RICE FOR A CARB FRIENDLY SUBSTITUTE

Pacific Foods Organic Cream of Mushroom Soup to the rescue.  Having discovered a canned cream of mushroom soup without all the additives and preservatives, I was content to know I wouldn't need to make my own homemade soup base, which is a huge time saver. I am thrilled to tell you that purchasing this canned soup will have your casserole on the table in no time flat.

READY FOR THE OVEN

I also used my favorite MVPs; frozen veggies. I always have an assortment in my freezer for such a time as this, so pulled out frozen broccoli and riced cauliflower. I only need to let them thaw partially before mixing in with all the other ingredients.

GOLDEN & BUBBLY OUR OF THE OVEN

One bowl to combine,  and a casserole or baking dish to slide in the oven makes for easy clean up.  Pulling this golden and bubbly sensation out of the oven and trying to wait just long enough before I dig in so that it doesn't scald my tongue is the hardest part. 

Chicken Broccoli "Rice" Casserole


10 1/2 ounce can cream of mushroom soup (I love Pacific brand)
1 can (use the soup can) milk (I use unsweetened coconut milk for creaminess)
2 tablespoons butter, melted
8 ounces frozen chopped broccoli, mostly thawed)
12 ounces frozen cauliflower rice, mostly thawed
1 minced shallot (or 1/4 of a red onion, minced)
1 clove garlic, minced
2 cups shredded chicken (I use a rotisserie chicken for a fabulous shortcut)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces shredded cheese (I like goat's milk cheddar)
1 teaspoon aleppo chili flake (or other chili flake), optional
Small amount of butter or oil to grease the casserole dish




Preheat oven to 350 degrees.


Combine the soup and milk and whisk together until well combined in a large bowl.  
Mix remaining ingredients together well with the mushroom soup mix.


Place in a greased 11 x 13 casserole dish (or a casserole dish large enough to hold everything).  I oiled my casserole with olive oil, but you can also use butter.


Bake for about 40-45 minutes until golden and bubbly.