Cheesy Balsamic Chicken Cauliflower Rice Casserole Food

CHICKEN & CAULIFLOWER-RICE CASSEROLE

Steps:

• Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
• Place cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
• Combine cream cheese, garlic powder, onion powder, oregano, mustard, pepper, salt, cayenne and ¼ cup scallions in a large bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
• Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven and sprinkle with the remaining ¼ cup scallions. Let stand for 10 minutes before serving.

CHEESY BALSAMIC CHICKEN CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil over medium heat in a large sauté pan. Add onions, mushrooms and garlic; cook about 4-5 minutes until slightly softened.
• Add chicken tenders, salt, pepper and Italian seasoning. Cook 5-7 minutes until chicken is fully cooked through.
• Add flour and stir to combine. Cook 1 minute.
• Add in balsamic, cook additional minute. Stir in milk and cook for 4-5 minutes until slightly thickened.
• Stir in cauliflower rice and frozen peas, cooking until the peas are softened, about another 4-5 minutes.
• Stir in brie cheese and 1/4 cup of Italian cheese.
• Transfer to a 13x9" casserole dish (or 11x7"). Top with remaining 1/4 cup of shredded cheese and bake 20-25 minutes until cheese is golden and bubbly.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.