Chicken Broccoli Cauliflower Rice Casserole

My slightly tweaked version is below with stove top chicken and a little extra seasoning. Original recipe from the Source: https://www.isabeleats.com/broccoli-cauliflower-rice-chicken-casserole/

Prep Time

5 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 15 mins

Ingredients

• 2 pounds skinless boneless chicken strips
• 1 tablespoon olive oil
• 2 10-ounce bags frozen cauliflower
• 1 16-ounce bag frozen broccoli cuts
• 2 large eggs, whisked
• 2 cups, shredded mozzarella cheese
• 1/2 teaspoon coarse sea salt for dish and sprinkle for chicken 
• Italian seasoning for chicken
• 1.5 teaspoons garlic powder, plus sprinkling for chicken
• 1 teaspoon onion powder
• 1/2 teaspoon pepper, plus sprinkle for chicken 
• 2 tablespoons butter, softened or melted
• 2 cups, shredded Italian blend cheese

Instructions

1. Preheat oven to 400°F. Spray a large 3-quart baking dish (didn’t have one so used a 2qt and 1qt) with non-stick cooking spray or olive oil. Set aside.
2. In a pan, heat olive oil on medium/medium high and place chicken strips in the pan. Season the top with a little pepper, garlic powder, Italian seasoning and a little salt (evenly across the top of the chicken). Flip chicken when 1/2 way done, try not to brown too much. Cook until 155-165 degrees. Do not over cook or it will be dry in the dish. 
3. While the chicken is cooking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
4. Remove chicken and let cool for 5 minutes. Carefully chop cooked chicken into bite-sized pieces.
5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, 1 cup of Italian cheese, salt, pepper, garlic powder, onion powder and butter. Toss together until fully combined.
6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly (mine cooked in 40 min). Let cool for 10 minutes before serving.