Cheesy Chicken Cauliflower And Broccoli Rice Bake Recipes

CHEESY CHICKEN & BROCCOLI CAULIFLOWER RICE CASSEROLE

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.

CHEESY CAULIFLOWER RICE WITH BROCCOLI AND CHICKEN

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!

CHEESY BROCCOLI CHICKEN CAULIFLOWER RICE CASSEROLE

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 CHICKEN, BROCCOLI, AND RICE CASSEROLE

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.

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

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.