Broccoli-Cauliflower Chicken Casserole
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.
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
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2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
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1 small head cauliflower, chopped (about 4 cups)
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1 bunch broccoli, chopped (about 4 cups)
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1/2 pound medium fresh mushrooms, chopped
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1 large onion, chopped
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2 medium carrots, finely chopped
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1 cup reduced-sodium chicken broth
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4 ounces cream cheese, softened
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2 tablespoons olive oil
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2 teaspoons dried sage leaves
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1 teaspoon salt
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1/2 teaspoon pepper
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1 cup shredded cheddar cheese
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Hot cooked brown rice
Directions
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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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