Chicken Broccoli Curry Casserole with Cauliflower Rice
Preheat oven to 375f/190C. Spray an 11.5 X 8 casserole dish (or similar size) with non-stick spray. Cut up enough chicken to make 3 cups of diced, cooked chicken. (I used leftover rotisserie chicken.) Measure out the cauliflower rice and broccoli and let it be thawing on the counter. (When it's partly thawed, cut broccoli into bite-sized pieces if needed.) Heat the olive oil in a non-stick frying pan and cook the chopped onion about 2 minutes over medium-high heat, or just until it barely starts to brown. Add the cauliflower rice and broccoli and cook about 3 minutes, stirring a few times. Season with salt and fresh-ground black pepper to taste. Then add the diced chicken and gently combine with the cauliflower rice and broccoli. Turn off heat and stir in the Parmesan cheese. Whisk together the sour cream, mayo, lemon juice, Dijon mustard, curry powder, and hot curry powder (if using). Gently mix the sauce into the chicken-broccoli mixture in the frying pan. Put theÂ mixture into the casserole dish and top with the grated Mozzarella. Bake about 30-35 minutes, or until the casserole is bubbly and top is starting to brown.