• Alie Powell

Cleaner “Broccoli Rice Casserole”

Growing up broccoli rice casserole was a family favorite. But over the years as I've learned more about clean eating and what foods bother my gut I found almost all of the original ingredients needed adjusted. BUT... I did it. AND it tastes amazing!! My husband is the ultimate tester because if he likes it without all the carbs and dairy and added junk. Then so will you! That being said this recipe can be made completely dairy free, or you can do like we did in the picture and add a sprinkle of cheddar! This recipe has a much cleaner base but will still give you all the warmth and comfort of a creamy casserole. I hope you enjoy making it and eating it as much as we did!

Ingredients:

2 chicken breasts

4 C water

1 T garlic

2 t salt

1 t pepper

1 4 ounce can mushrooms - strained

3 10 ounce bags of frozen riced cauliflower

1 container almond milk cream cheese (I used Kite Hill)

1 large or 2 small heads of raw broccoli - washed and chopped into bite sized florets


Optional: 1/2-2/3 C of shredded cheddar cheese for the top of the casserole


Instant Pot Directions:

  1. Add chicken, water, and spices to the instant pot.

  2. Seal instant pot and manual pressure cook for 8-10 mins for raw chicken or 22-25 for frozen chicken (bigger chicken breasts need more time).

  3. When the timer goes off, release the pressure.

  4. Shred the chicken breasts on a separate plate and set aside.

  5. Pour all remaining liquid from pot into a bowl. DO NOT THROW OUT!

  6. Turn your instant pot back on Sauté Mode.

  7. Add in cauli-rice and mushrooms with 1/2-1 C of the reserved liquid.

  8. Once the the mixture is heated thoroughly add in the almond milk cream cheese. Stir until combined. Extra liquid can be used here if needed until the mixture is at desired consistency. (I like mine to be on the thicker side as cauliflower and broccoli tend to release water overtime).

  9. Add shredded chicken back in and add chopped raw broccoli. Stir until combined.

  10. Bring the entire mixture up to a simmer until the broccoli is steamed.

  11. Pour into a casserole dish and top with cheese if desired. Or enjoy straight from the instant pot.

  12. If you top with cheese, place it in the oven on broil until the cheese is melted and bubbly.


Stove Top Directions:

  1. Add the chicken, water, and spices to a big pot over med/high-high heat.

  2. Boil the chicken until cooked all the way through (could be frozen or raw to start).

  3. Once chicken is cooked remove it to a plate, shred it, and set aside.

  4. Pour the liquid from the pot into a bowl, KEEP DO NOT THROW OUT. Set aside.

  5. Reduce to medium heat and add in cauli-rice, mushrooms, and 1/2-1 C of reserved liquid. Better to add less liquid at first. Heat thoroughly.

  6. Add in almond milk cream cheese and stir until combined. At this point you'll want a creamy consistency and can add more of the reserved liquid if needed. I like a thicker texture because the cauli-rice and broccoli release liquid as it sits.

  7. Add shredded chicken back in and add chopped raw broccoli. Stir until combined.

  8. Bring the entire mixture up to a simmer until the broccoli is steamed.

  9. Pour into a casserole dish and top with cheese if desired. Or enjoy straight from the pan.

  10. If you top with cheese, place it in the oven on broil until the cheese is melted and bubbly.

Notes: My husband and I can tolerate some dairy, so sometimes we also will add a sprinkle of cheddar cheese to the top and stick it in the oven for a few minutes to melt (How it is pictured above). To keep completely dairy free just don't add the cheddar!

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