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Chicken and Riced Cauliflower Casserole

Chicken and Riced Cauliflower Casserole


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This tastes just like a creamy chicken and rice bake, but instead of rice, there’s riced cauliflower. That means you get to enjoy the taste of your favorite comfort food casserole AND sneak in a whole lot of veggies while you do it.MORE+LESS-

Updated November 13, 2018

Make with

Progresso Breadcrumbs

3/4

cup Progresso™ plain panko crispy bread crumbs

2

teaspoons vegetable oil

1

lb boneless skinless chicken breasts, cut in 3/4-inch cubes

1/4

teaspoon lemon pepper

2

packages (10 oz each) Cascadian Farm™ organic frozen riced cauliflower

1

package (10 oz) Cascadian Farm™ organic frozen broccoli flowerets

1/4

cup sliced green onions (4 small)

1

cup Progresso™ chicken broth (from 32-oz carton)

1

package (8 oz) cream cheese, cubed

2

cups shredded Cheddar cheese (4 oz)

Hide Images

  • 1

    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    Bake 20 to 25 minutes or until bubbling around edges and completely heated through. Top with browned crumbs, and serve.

Expert Tips

  • Panko is a Japanese-style bread crumb that is crisper and slightly larger than traditional bread crumbs.
  • Toasting the panko bread crumbs with butter in a skillet produces a crunchy texture that’s perfect for this creamy dish.
  • Boneless skinless chicken thighs can be substituted for chicken breast.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
590mg
24%
Potassium
400mg
11%
Total Carbohydrate
19g
6%
Dietary Fiber
4g
15%
Sugars
3g
Protein
28g
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
20%
20%
Iron
8%
8%
Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Easy Stew chicken and cauliflower rice!


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