Chicken And Riced Cauliflower Casserole Food

CHICKEN AND RICED CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 8-inch nonstick skillet, melt butter over medium heat. Stir in bread crumbs; cook 2 to 4 minutes, stirring constantly, until golden brown. Remove from skillet; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with garlic salt and lemon pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Transfer to baking dish.
• In same skillet, add frozen cauliflower and frozen broccoli; cover and cook over medium heat 14 to 16 minutes, stirring occasionally, until cauliflower and broccoli are just tender. Drain completely; add vegetables and green onions to baking dish with chicken.
• Meanwhile, in 2-quart saucepan, heat broth and cream cheese over medium heat 4 to 5 minutes, beating constantly with whisk, until completely smooth. Stir in Cheddar cheese; cook 1 to 2 minutes, stirring constantly, until cheese is melted and sauce is smooth. Pour sauce into baking dish; stir to combine.
• Bake 20 to 25 minutes or until bubbling around edges and completely heated through. Top with browned crumbs, and serve.

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.

CHICKEN AND RICED CAULIFLOWER CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
• 2. Bring broccoli and onion to a boil. Reduce heat, cover and simmer until tender.You may add about a teaspoon or so of salt into the water, if desired. When tender, drain as much water out as possible and put into a large bowl, set aside.
• 3. In a large pot, combine bullion with water to dissolve. Hint: If you use chicken soup base or Better than Bullion it dissolves in the water very quickly and easily. Place riced cauliflower in the pot and cover the rest of the way with water. Bring to a boil. Reduce heat and cover and simmer for five minutes. Drain and rinse thoroughly and set aside.
• 4. In the large bowl with the broccoli and onion, combine drained water chestnuts, the cooked chicken and the drained cauliflower.
• 5. In a smaller bowl combine the soups, whisking until well mixed. Pour soup mixture into the cauliflower mixture. Mix well. Spoon mixture into prepared baking dish.
• 6. Spread cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Enjoy with your favorite side dishes or rolls.
• 7. Here is the nutritional information for this recipe.

EASY SKILLET CHICKEN & RICED CAULIFLOWER

Steps:

• Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
• Add onion and cook 3 minutes or until softened.
• Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
• Stir in broth and bring to a boil.
• Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
• Stir in Parmesan cheese, lemon juice and oregano.

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.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.