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 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.

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
• Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
• While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
• Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
• In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
• Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
• Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

CHICKEN CAULIFLOWER CASSEROLE - QUICK AND EASY RECIPE

Steps:

• Heat the oven to 375, grease a 9 x 9 oven-safe dish(I use an avocado oil spray), and set aside.
• Start by preparing your cauliflower and broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the florets. Let them cook for 2-3 minutes. When they are done they should be fork-tender. Drain the water, return the cauliflower and broccoli to the saucepan, and set aside.
• In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the grated cheese, then the shredded chicken. Finally, stir in the steamed cauliflower and broccoli and mix it all together.
• Transfer the chicken and cauliflower mixture into the prepared baking dish and cover with the last 1/4 cup of grated cheese.
• Place in the oven and bake for 20 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browned in spots.
• Serve warm. Leftovers keep covered in the fridge for up to three days.

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.

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.

CHEESY CHICKEN CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Season chicken breasts lightly with salt and pepper then place in prepared casserole dish. Spritz top of chicken with cooking spray then bake 20-25 minutes or until just cooked through. Remove from oven, cover loosely with foil then let rest. Increase oven temperature to 425 degrees.
• Fill a large saucepan halfway with water then bring to a boil over high heat. Add cauliflower and a few pinches of salt. Cook cauliflower approximately 3 minutes until fork tender but still slightly crunchy. Drain and set aside.
• Return pot to stove then reduce heat to medium. Melt butter then add diced onion. Cook 3-4 minutes until onion is translucent then add garlic and cook 1 additional minute.
• Sprinkle in flour, stirring until dissolved. Cook approximately 1 minute, stirring frequently, then slowly whisk in milk. Bring mixture to a boil then add paprika, dry mustard, salt and pepper and stir to combine. Add Parmesan cheese then stir until melted and incorporated. Remove from heat then fold in chicken and cauliflower to fully coat with sauce.
• Coat casserole dish with cooking spray then add the chicken and cauliflower mixture. Sprinkle top with cheddar cheese and breadcrumbs then drizzle with melted butter. Sprinkle top with garlic salt then bake uncovered 10-15 minutes until the top is golden brown and the filling is hot and bubbly.

CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 425 F.
• Melt butter (2 tablespoons) in a large oven safe skillet.
• Add yellow onions (1 chopped), salt (1 teaspoon), and pepper (1/4 teaspoon), and saute over medium heat until onions become translucent - about 7 minutes.
• Lower the heat to medium-low and stir in heavy cream (1/4 cup), chicken broth (1 cup), Tabasco (1/2 teaspoon), thyme (1 teaspoon) and xanthan gum (1/2 teaspoon). Bring the combo to a gentle simmer.
• Simmer sauce for about 15 minutes - you'll know it's done once the sauce has reduced by half, and it coats the back of a spoon.
• Remove from heat and stir in sour cream (1 cup), until no lumps remain.
• Add cauliflower rice (3 cups), chicken (2-3 cups cooked and cubed) and broccoli florets (3 cups) and toss to evenly coat.
• Flatten the top of the casserole with the back of your spoon.
• Sprinkle the top of your pan with cheddar (2 cups) and bread crumbs or pork rinds (1 1/2 cups).
• Bake for 20 minutes, you'll know the casserole is done once it's heated through and the cheese starts to bubble. Enjoy!

CHICKEN AND CAULIFLOWER RICE CASSEROLE, FOR TWO

Steps:

• Preheat oven to 350. Combine cooked and shredded chicken, cauliflower rice, 1/2 cup cheddar cheese, cottage cheese, egg, broccoli, salt, and pepper in a bowl. Mix well. Divide mixture evenly between two individual au gratin dishes or any oven-safe dish.
• Top with cheese. Bake at 350 for 45 minutes.
• Prepare as directed above, but do not bake. Cover tightly. Freeze.
• Thaw. Preheat oven to 350. Bake, uncovered, at 350 for 45 minutes.

CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
• Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
• Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
• Let cool for 5-10 minutes before serving.
• Enjoy!

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

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 CASSEROLE

Steps:

• Combine cauliflower, onion and water in a medium saucepan; cover and bring to a boil. Reduce heat and simmer 5 minutes or until veggies are tender. Drain and set aside.
• Add milk, cornstarch, bouillon granules, and salt to saucepan, stirring with a wire whisk. Bring to a boil; reduce heat and simmer, stirring constantly until thickened and bubbly.
• Add cheese; stir until cheese melts. Remove from heat.
• Add cauliflower mixture, chicken and pimento to cheese sauce. Spoon mixture into a 1 1/2 qt casserole coated with cooking spray. Bake at 325 for 20 minutes.

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.