Creamy Chicken and Rice
I personally made this recipe with Kaizen Low Carb Rice, but it could easily be made with cauliflower rice as well. If using cauliflower rice, I do have a couple of tips so it doesn't come out watered down.
Use fresh riced cauliflower if possible, but if you're going to use frozen I would let it thaw on a paper towel or dish towel to absorb the extra water. Cook on stove top as directed on the bag, but make sure to swap the water for broth as listed in the recipe.
Ingredients:
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2 Tablespoons butter
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2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
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1 teaspoon Italian Seasoning
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Salt/Pepper, to taste
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2 1/2 cups chicken broth
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4 Servings of Kaizen or cauliflower rice
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2 cups fresh broccoli florets, uncooked
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10.5 oz. Condensed Soup (I used Cream of Mushroom)
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1/4 cup heavy whipping cream, 1/4 cup water, mixed together
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½ cup sour cream
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2 cups shredded cheddar cheese, separated
Optional Seasonings -
1/2 teaspoon dried thyme
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1/2 teaspoon garlic powder
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Preheat the oven to 350° F.
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Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
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Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
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Add the chicken broth and rice to the pot and bring to a boil, then reduce heat to a simmer.
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Cover tightly and cook until finished.
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Add the broccoli and replace the cover. Cook for 5-6 more minutes, or until no liquid remains in the pot and the rice is cooked through.
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Add the cooked chicken, cream of mushroom soup, heavy whipping cream mixture, sour cream, optional seasonings, and half of the cheddar cheese.
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Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
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Bake 25 minutes or until cheese is browned on top
