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Broccoli-Cauliflower Chicken Casserole
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 small head cauliflower, chopped (about 4 cups)
- 1 bunch broccoli, chopped (about 4 cups)
- 1/2 pound medium fresh mushrooms, chopped
- 1 large onion, chopped
- 2 medium carrots, finely chopped
- 1 cup reduced-sodium chicken broth
- 4 ounces cream cheese, softened
- 2 tablespoons olive oil
- 2 teaspoons dried sage leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- Hot cooked brown rice
Directions
- 1. In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.
Nutrition Facts
1-1/4 cups: 314 calories, 16g fat (7g saturated fat), 93mg cholesterol, 611mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 31g protein.
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