Cheesy Chicken And Cauliflower Rice Casserole Food

CHEESY BROCCOLI CHICKEN CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Pour cauliflower rice into a large mixing bowl and set aside.
• Heat 2 tbsp butter in a skillet over medium heat.
• Add onion and sauté for a a few minutes.
• Add mushrooms and continue sautéing until onions are translucent and mushrooms start to turn golden brown.
• Add onion mixture to the mixing bowl.
• In the same skillet, add chicken and sauté until browned and no longer pink.
• Add to the mixing bowl.
• Add broccoli, sour cream, cheddar cheese and parsley to the mixing bowl.
• Stir until mixture is well combined.
• Melt remaining 3 tbsp butter in a saucepan over medium low heat.
• Add garlic and cook for 1 minute.
• Whisk in flour and cook for another minute.
• Gradually whisk in milk.
• Increase heat and bring mixture to a bubble.
• Stir in salt, pepper and thyme.
• Continue cooking, stirring frequently until sauce has thickened.
• Cool slightly.
• Pour sauce over cauliflower mixture, stirring until everything is well coated and combined.
• Pour mixture into a 9x13 baking dish that's been coated with cooking spray.
• Bake in preheated oven for 45 minutes, until casserole is browned and bubbly.

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 CHICKEN CASSEROLE WITH CAULIFLOWER RICE

Steps:

• Preheat your oven to 350°F.
• Add the olive oil to a large skillet over medium heat and add the garlic. Cook for 1 minute.
• Season the chicken cubes with the adobo seasoning and add to the skillet with the garlic. Cook, stirring occasionally, until just cooked through, about 6-7 minutes.
• Add the riced cauliflower, broccoli florets, cooked chicken, bone broth, heavy whipping cream, 1/2 of the Gouda cheese and 1/2 of the bacon to a large casserole dish. Season with the salt and pepper and mix until well combined.
• Cover the casserole dish and bake for 45 minutes.
• Uncover the casserole and top with the remaining Gouda cheese. and bacon. Bake an additional 5-10 minutes until the cheese on top is melted and bubbly.

CHEESY CHICKEN AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 400F.
• Lightly butter a 3-quart baking pan/dish and set aside.
• Combine cauliflower rice and shredded chicken in a large mixing bowl.
• Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
• Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
• Transfer mixture to previously prepared baking pan and cover with aluminum foil.
• Bake for 30 minutes.
• Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh parsley and serve.

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.

3 C CROCK-POT CASSEROLE (CHICKEN, CHEESE & CAULIFLOWER)

Steps:

• Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
• Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.