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Cheesy Cauliflower 'n Broccoli Chicken + Rice Casserole Recipe

DISCLAIMER: Recipe contains affiliate links.


Ahhh...winter.


The perfect time to run the oven for a while to bake a creamy, cheesy, delicious hearty casserole.


Am I right?


One of my favorite veggie sides my mom made for us growing up was steamed broccoli and cauliflower with melted cheese on top. 😛


This is my nod to that side dish but with a Flare Free twist.


Hope you enjoy!


Want to learn how eating Flare Free can help you lessen inflammation, decrease the symptoms of your condition and improve the quality of your life?


Tune in to Channel 5 News Live this morning at 7:45 AM (CST) as I sit down for an interview with Nick Beres on MorningLine! You can stream it live on Comcast/Xfinity (Channel 250), Spectrum/Charter (Channel 182), over the air on Channel 5.2 and via the NewsChannel 5 App!
























CHEESY CAULIFLOWER 'N BROCCOLI CHICKEN + RICE CASSEROLE RECIPE:





















INGREDIENTS:


1 cont. pre-diced onion

4 stalks of washed and ready to eat organic celery, sliced thin

1/2 bag of shredded carrots

1 bag of organic broccoli and cauliflower florets (large pieces cut in half)

4 organic pastured chicken breasts, cut into 2" cubes

1 cont. soy-free vegan cream cheese (I like Kite Hill or Violife)

4 T soy-free vegan butter (I like Miyoko's)

3 1/2 - 4 c soy-free unsweetened plant milk (I like Almond Malk)

1 bag of soy-free vegan shredded cheddar (I like Violife and Simple Truth)

Sea salt and black pepper to taste


INSTRUCTIONS:


Cook rice with a big pinch of salt according to package instructions until mostly done.


Heat an extra large skillet over medium-high heat until hot then coat with oil. Add onions and next 4 ingredients and season well with salt and pepper. (You could even add some garlic and onion powder if you'd like!) Cook, stirring occasionally for about 5 minutes, until onions are tender and chicken is opaque.


Add the vegan cream cheese, vegan butter and 2 cups of plant milk and cook until melted. Stir in the par-cooked rice then mix to coat, adding more milk as needed to make it creamy then taste and adjust seasoning by adding more of anything you'd like to taste more of.


Grease a large oven-proof baking dish well with spray olive oil then add the chicken and vegetable mixture. Spread out evenly then top with shredded vegan cheddar cheese.


Spray cheese with oil to encourage melting then cover with foil and bake at 350 degrees for about 45 minutes until the casserole is bubbly around the edges and the cheese is melted.




(Skip this part if you're meal prepping and bake the casserole on the day you'd like to eat it.)


Share this recipe if you'd try it and tag me in your creations @cheflaurarodriguez on social media!


I'd love to see your work!!


xo,


Laura


P.S. Want more recipes just like this one? Check out my meal plan course, "Flare Free Through the Seasons" which will equip you with 400+ comforting seasonal recipes and all the resources, guidance and support you need to make eating Flare Free 365 days a year easy as pie!




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