Creamy Chicken Broccoli and “Rice” Casserole: THM S!
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Growing up, my Mom would make us Chicken Broccoli and Rice Casserole twice a month at least! I associate this meal with comfort food and a feeling of home. The traditional casserole is made using a canned cream of soup, rice, cheese, and broccoli. Easy peasy, but not really THM friendly.
I’ve re-created this casserole to be an S so I’d have more liberty with satisfying ingredients. I’ve lightened this recipe by using cauliflower rice, which gives it a great casserole texture without pushing the dish into crossover territory. Trust me when I say that you won’t miss traditional rice as there are so many other great flavors happening! I used the cream of mushroom casserole from the THM Cookbook with the addition of a 1/4 t.xanthan gum to thicken it. I made my own cauliflower rice (Prep work took maybe 3 minutes total!), but if you’re short on time feel free to use one of the new cauliflower rice options available at stores.
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This casserole is family-friendly and is sure to become one of your new favorite dishes! It makes one 9×13 inch pan FULL so it feeds a crowd.
*If you haven’t purchased the THM Cookbook yet, here are a few THM friendly soups you can substitute:
- 2 1lb bags Frozen cauliflower (Or the equivalent in prepackaged cauli rice)
- Double recipe of Cream of Mushroom Soup from the THM Cookbook (Or one of the alternatives that I listed above!)
- 1 C. Broccoli
- 2 C. Shredded Cheddar Cheese
- 4 Chopped and Cooked Chicken Breasts
- If making your own cauliflower rice: Steam the cauliflower over medium heat for 5 minutes. Drain and transfer to a food processor (May have to divide it if you have a small appliance) and pulse until the cauliflower is in tiny pieces. Set aside. Combine the cauli-rice, soup, broccoli, chicken and one cup of cheese in a medium bowl. Transfer to a 9x13 inch pan. Top with remaining cheese and bake at 350 for 25 minutes.