CHEESY CHICKEN & BROCCOLI CAULIFLOWER RICE CASSEROLE
The cheesy chicken broccoli rice casserole is a comfort food staple in many houses. For this recipe, we swapped out the rice for riced cauliflower to pump up the veggies and skipped the condensed soup for an easy homemade version using pantry staples. This dish can also be made ahead of time and reheated for an easy weeknight meal.
Provided by Amber Gray
Categories Entree & Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper, to taste and place in heated skillet. Cook 3-5 minutes per side, or until browned. Cover and cook through. Remove from heat and let cool before chopping.
- Return skillet to medium-low heat. Add butter and let melt. Add flour and whisk 1 minute. Whisk in broth and milk until smooth. Bring to a simmer and cook 2-3 minutes, or until thickened. Remove from heat and stir in curry powder and pepper.
- Preheat oven to 375ºF. Spray 8x8-inch baking dish with cooking spray.
- Place cauliflower and broccoli in large bowl, cover and microwave on HIGH 3 minutes. Let cool slightly. Add chicken and prepared sauce and mix well. Transfer to baking dish and top with cheese.
- Bake 20-25 minutes, or until bubbly and cheese is melted.
Nutrition Facts : Calories 397 kcal, Carbohydrate 13 g, Protein 43 g, Fat 19 g, Cholesterol 140 mg, Sodium 464 mg, Fiber 3.5 g, Sugar 4.5 g, ServingSize 1 serving
CHEESY BROCCOLI CHICKEN CAULIFLOWER RICE CASSEROLE
You can also divide the casserole between two 8x8 pans and freeze one to bake later. Just make sure you cover casserole tightly before freezing.
Provided by Lisa's Dinnertime Dish
Categories Main Dish
Number Of Ingredients 15
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 CAULIFLOWER RICE WITH BROCCOLI AND CHICKEN
One Pan Cheesy Cauliflower Rice with Broccoli and Chicken. A super easy, delicious and healthy dinner recipe. Low-Carb, Keto and Gluten Free. 8 Ingredients. 25 Minutes.
Provided by Roche Woodworth
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Heat up a skillet and sauté the chicken, onion, garlic, paprika, coriander, salt and pepper in a little bit of oil, until the chicken is cooked. About 5-10 minutes.
- Add the cauliflower, broccoli and chicken stock and allow to cook for another 5-10 minutes, until the broccoli is cooked to your desired tenderness.
- Add the cream cheese and stir until everything is melted and combined.
- Take a bite and see if you need any more salt!
- Now, top with the grated cheddar and slide under the broiler until the cheese is melted, golden and bubbly. (You can skip the broiler and allow the cheese to melt by putting a lid on the skillet for a couple of minutes if you desire).
- Garnish with some freshly chopped parsley, and serve!
Nutrition Facts : Calories 273 kcal, Carbohydrate 9.2 g, Protein 25.3 g, Fat 15.4 g, SaturatedFat 8.3 g, Cholesterol 89 mg, Sodium 308 mg, Fiber 3.3 g, Sugar 3.1 g, ServingSize 1 serving
CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE
This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
CHEESY CHICKEN & BROCCOLI MUG
Click to see how it's made!
Provided by Hungry Girl
Categories Lunch & Dinner Recipes
Number Of Ingredients 8
Steps:
- Place broccoli and cauliflower in a large microwave-safe mug. Cover and microwave for 1 1/2 minutes, or until thawed.
- Drain excess liquid. Add cream cheese, 1 tbsp. shredded cheese, garlic powder, onion powder, and salt. Mix until uniform.
- Add chicken. Mix well. Microwave for 1 minute, or until hot.
- Top with remaining 1 tbsp. shredded cheese. Microwave for 30 seconds, or until melted.
Nutrition Facts : Calories 307
CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE
I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.
Provided by BAIN77
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
- Transfer rice to a casserole dish and mix with chicken and broccoli.
- Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g
CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE
Delicious and filling! Cheesy mixture can also be made into a soup.
Provided by heatherbreeze
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
- Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
- Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
- Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g
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