Description
This Sesame Chicken & Broccoli Cauliflower Rice Casserole combines tender shredded chicken, fresh broccoli florets, and cauliflower rice baked in a creamy, cheesy sauce for a wholesome and filling dinner.
Ingredients
2 tablespoon butter
4 cups riced cauliflower (about 1 medium head of cauliflower)
4 cups broccoli florets chopped into bite-size pieces
1 ½ lb boneless skinless chicken breast (about 3 cups) cooked and shredded
1 ½ tablespoon chicken broth concentrate or 2 teaspoon Bouillon
¼ cup heavy whipping cream
½ cup sour cream
2 ½ cup shredded cheddar cheese (Tillamook Shredded Cheddar Cheese or Cabot Creamery Cheddar)
Salt and pepper to taste
Sesame seeds for garnish
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch casserole dish.
2. Melt butter in a skillet over medium heat. Add cauliflower rice and broccoli, season with salt and pepper, cover, and cook until broccoli turns bright green.
3. Stir in chicken, chicken broth concentrate, heavy cream, sour cream, and 2 cups cheddar cheese. Mix well.
4. Transfer to the casserole dish and top with the remaining ½ cup cheddar cheese.
5. Bake for 15 to 20 minutes until the top is golden and bubbling.
6. Remove from oven, let cool slightly, and sprinkle with sesame seeds before serving.
Notes
Shred chicken in advance for quicker preparation.
Use freshly shredded cheddar for best melting quality.
Add a touch of sesame oil for a richer sesame flavor.
Freeze before baking for up to 2 months; bake from frozen with 10 extra minutes.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American