Recipe Review

This Cheesy Cauliflower Casserole Is Dinner Goals

published Aug 3, 2018
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A bowl filled with cauliflower "rice" on a cutting board with a head of cauliflower in the background
How to Make Cauliflower Rice (Image credit: Emma Christensen)

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Casseroles are the OG one-pan meal, and they don’t get nearly enough credit for it. (They’re also the number-one way to sneak veggies into your kids’ diets.) But what pretty much everyone can agree on about casseroles is that the cheese is the best part. What kind of cheese are we talking? Literally any cheese can make a casserole delicious.

The cheese of choice in this casserole by Isabel Eats (totaling four cups) is mozzarella and “Italian blend,” which probably means more mozzarella and likely Provolone, Romano, asiago, and some Parmesan too. I approve!

Now as far as sneaky vegetables go, this casserole includes both frozen broccoli florets and two bags of cauliflower rice. Cook both of these according to package instructions and once done, be sure to squeeze off any excess liquid that may have resulted. (If you can’t find frozen cauliflower rice in your grocery store, simply pulse a full head of cauliflower in the food processor, or grate it on a large cheese grater.)

At the same time, bake chicken breasts in the oven at 400°F until no longer pink. Once the chicken is done, chop into bite-sized pieces and combine with cooked cauliflower rice, broccoli, eggs, cheese, and seasonings such as salt, pepper, garlic, and onion powder in a large bowl. Transfer the mixture to a greased baking dish, top with even more cheese, and bake for 50 minutes until the cheese is brown and bubbly.

→ Get the Recipe: Broccoli Cauliflower Rice Chicken Casserole from Isabel Eats

(Image credit: Joe Lingeman)

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