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Chicken and Riced Cauliflower Casserole

Name: Chicken and Riced Cauliflower Casserole
Prep time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tablespoons butter; 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; 1/2 teaspoon garlic salt; 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)

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Prep 35 min
Total 1 hr 5 min
Servings 6

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-

By Tablespoon Kitchens

Updated November 13, 2018

Make with

Progresso Breadcrumbs

Ingredients

tablespoons butter

3/4

cup Progresso™ plain panko crispy bread crumbs

teaspoons vegetable oil

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

1/2

teaspoon garlic salt

1/4

teaspoon lemon pepper

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

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

1/4

cup sliced green onions (4 small)

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

package (8 oz) cream cheese, cubed

cups shredded Cheddar cheese (4 oz)

Steps

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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 Information

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

% Daily Value*:

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;