Cheesy Chicken Broccoli & Cauliflower Rice Casserole

5 cup Birds eye riced cauliflower
3 cup, chopped or diced Broccoli, fresh
2 1tsp Olive Oil
1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
3 serving Cheese - Laughing Cow - Garlic Herb Light x 1 Wedge
1 large Onions, raw
1.3 cup, diced Celery, raw
0.05 cup Whole Wheat Flour
0.75 cup Lucerne low fat milk 1%
19 oz Tyson boneless, skinless chicken breast
0.25 tsp Salt
1 tsp Garlic powder

Directions: Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray. Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Season chicken with salt and pepper. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board. Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Add cauliflower pieces, broccoli, onion, and celery. Cook and stir until partially softened, 8 - 10 minutes. Transfer to a large bowl. Chop chicken into bite-sized pieces, and add it to the large bowl. Add garlic powder, and mix well. To make the sauce, in a nonstick pot, combine milk, cheddar cheese, flour, and cheese wedges, breaking the wedges into pieces as you add them. Set heat to medium low. Stirring frequently, cook until smooth and uniform, about 4 minutes. Add sauce to the large bowl. Stir well. Transfer mixture to the baking pan, and smooth out the top. Bake until hot and bubbly, 20 - 25 minutes. Let stand for 5 minutes before slicing. MAKES 6 SERVINGS

Serving Size: Makes 6 - 1.5cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user FBEEZY.