Broccoli Casserole

Lots of flavor, plenty of veggies, low carb, and easy to make ahead of time.  I doubled the recipe and put one of the dishes in the freezer.  I'll defrost and bake later.  Love this for the weekday or taking dinner to someone.  Instead of using chicken breasts, I simplified and used a pre-cooked rotisserie chicken.  Tilton family gives the thumbs up.  :)

• 2 lbs boneless, skinless chicken breast, cubed
• 1 TBS olive oil
• 2 10 oz bag cauliflower rice
• 16 oz bag broccoli
• 2 large eggs, whisked
• 3 cups shredded mozzarella cheese
• 2 tsp coarse sea salt (if doubling, use 3)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp butter
• 1 cup shredded Italian blend cheese

1. Preheat oven to 400 degrees.  Spray a large 3 quart baking dish with non-stick cooking spray.  Set aside.
2. Slice chicken breasts in half horizontally to make thinner, lightly coat them with olive oil and place on a baking sheet.  Liberally season with salt and pepper, bake for 20 minutes.
3. While the chicken is baking, heat the bags of cauliflower rice according to directions (I saute in a little bit of olive oil).  
4. When chicken is finished, remove from oven and let cool for 5 minutes.  Carefully chop into bite sized pieces.  
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder, and butter.  Toss together until fully combined.
6. Transfer to casserole mixture to the prepared baking dish and top with Italian cheese blend.  
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly.  Let cool 10 minutes before serving.