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Chicken, Broccoli and Cauliflower Rice Casserole
with herb roasted mushrooms

Active: 25 min Total: 50 min

This one-pan casserole can be prepped and baked in an oven-safe skillet and makes great leftovers.
Smarts: Nutritional yeast is a paleo-friendly condiment that can be found at specialty food stores and even many standard grocery stores now. It has a savory, nutty flavor that many people think resembles the flavor of parmesan cheese. If you've never tried it, see if you can buy a small amount from the bulk bins to test in this recipe, but the recipe is still satisfying even without it!

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Ingredients

Servings:
4
Metric
Chicken, Broccoli and Cauliflower Rice Casserole:
  • Onions, medium red - 1/2, diced
  • Garlic - 3 cloves, chopped
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Broccoli, frozen florets - 10 oz
  • Oil, cooking - 1 Tbsp
  • Cooked cauliflower rice (leftover from Tuesday) - ~1 1/3 cup
  • Stock, any type - 1/2 cup
  • Nutritional yeast (opt) - 1/4 cup
  • Hot sauce (opt) - for serving
Herb Roasted Mushrooms:
  • Mushrooms, cremini - 12 oz
  • Oil, olive - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 2 days ahead)
  3. Mushrooms - Slice mushrooms in half. (Can be done 1 day ahead)
  4. Broccoli - Defrost broccoli in the microwave. Drain off any liquid.

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Make

  1. Heat oven to 350F / 177C. Place one oven rack in the upper third of the oven and another in the lower third.
  2. Brush a sheet pan with some oil or spray with nonstick cooking spray. Toss mushrooms with olive oil, thyme and some salt. Spread out on sheet pan. Roast on the top rack of the oven, shaking the pan halfway through cooking, until mushrooms are golden brown and tender, 25 minutes.
  3. While mushrooms roast, heat a large skillet over medium-high heat. Add cooking oil and then onions. Saute until onions are soft, 3 to 4 minutes. Add chicken and saute until chicken is cooked on the outside (don’t worry if it isn’t cooked all the way through), ~3 minutes more.
  4. Remove skillet from the heat and stir in cauliflower rice, broccoli, stock and nutritional yeast (if using). (You can bake the casserole right in the skillet or transfer it to a baking dish if you prefer.) Cover tightly with foil.
  5. Bake casserole on the lower rack of the oven until the chicken is cooked through, ~25 minutes.
  6. When casserole and mushrooms are finished, squeeze lemon juice over top of mushrooms.
  7. Serve casserole with some hot sauce on top if you’d like. Enjoy mushrooms on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (103)
Gluten-free (7)
Paleo (9)
Vegetarian (16)

44 reviews

Loved it! Made it with chicken thighs, which was delicious, and basmati rice.

By: Nienke
Posted: Apr 02, 2020
Diet: Original
0 Helpful

I loved this, very flavorful. I put mushrooms in the casserole as others suggested. It also reheated so nicely for lunches!

By: Katherine
Posted: Jan 23, 2020
Diet: Original
0 Helpful

Even the husband loved it! Win! No mushrooms though because I'm allergic. Will definitely make again.

By: Tarin
Posted: Feb 05, 2019
Diet: Original
0 Helpful

The kid loved it but neither of us did

By: Sarah
Posted: Oct 25, 2018
Diet: Original
0 Helpful

What's not to like about mushrooms, broccoli, rice, and cheese? Yummy!

By: Michelle
Posted: Apr 24, 2018
Diet: Vegetarian
0 Helpful

All my favourite foods in one dish-win!

By: Jenna
Posted: Feb 01, 2018
Diet: Original
0 Helpful