Recipe of Rendang Chicken Rice

Chicken, Broccoli, And 'Rice' Casserole

This aromatic chicken rendang is gently braised in a robust rempah comprising fresh lemongrass 10.

Recipe Summary Chicken, Broccoli, And 'Rice' Casserole

This is a recipe that uses riced cauliflower rather than real rice. Since I have diabetes, I needed a good, hearty, low-carb casserole that my whole family would love. This was it! They do not miss the rice.

Ingredients | Rendang Chicken Rice

1 (16 ounce) package frozen cauliflower

1 (10 ounce) package frozen chopped broccoli, thawed

2 cooked boneless chicken breast halves, chopped

1 (16 ounce) jar Alfredo sauce

2 cups shredded Cheddar cheese, or to taste, divided

1 envelope onion soup mix

1 tablespoon minced garlic

Directions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.

Preheat the oven to 350 degrees F (175 degrees C).

Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.

Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.

Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

If you desire, you can make a breaded topping by toasting bread crumbs in a little butter and spreading them on top. I've done this with low-carb bread.

Info | Rendang Chicken Rice

prep: 15 mins cook: 56 mins total: 1 hr 11 mins Servings: 8 Yield: 1 9x13-inch casserole

TAG : Chicken, Broccoli, And 'Rice' Casserole

Fruits and Vegetables, Vegetables, Cauliflower, Rice,