Chicken Broccoli {Cauliflower} Rice Casserole

Chicken Broccoli Rice Casserole is a made from scratch, one pan dinner. Veggies, chicken and cauliflower rice in a homemade cream soup, topped with a gluten free, cheesy, crunchy topping.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours


  • 3 boneless, skinless, chicken breasts cut into 1 inch cubes
  • 2 12 oz bags cauliflower rice frozen or thawed
  • 2 cups mushrooms sliced, fresh or frozen
  • 4 cups broccoli frozen
  • 1 cup cheese shredded
  • 32 oz homemade cream of chicken soup


  • 1/2 cup almond flour
  • 1/2 cup parmesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika


  1. In a large mixing bowl, combine cauliflower rice, mushrooms, broccoli and chicken. 

    Pour in homemade cream of chicken soup and mix well, making sure all the veggies and chicken are coated. 

    Add in cheese and mix in. 

    Pour mixture into a 9x13 inch baking dish. 

    Bake casserole at 350 degrees for 1 hour. 

    When casserole is almost finished baking, prepare topping by mixing together almond flour, parmesan cheese and spices. 

    When casserole is done, remove from oven, evenly coat with topping and then place bake into the oven at 350 degrees for 5 minutes and then broil for 5 minutes. 

    Remove casserole from oven (it will be runny) and let sit for at least 10 minutes to 'set up' before serving.