Cheesy Chicken Casserole With Cauliflower Rice Recipes

CHEESY CHICKEN AND RICE RECIPE

Steps:

• Season the chicken liberally on both sides with salt and pepper.
• Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
• Remove the chicken and place on a foil tented plate to keep warm.
• Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
• Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
• Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
• Serve and enjoy!

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 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.