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)

Save Recipe

Prep 35 min
Total 1 hr 5 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

by: Tablespoon Kitchens

Updated Nov 13, 2018

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)

Steps

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

tip 1
Panko is a Japanese-style bread crumb that is crisper and slightly larger than traditional bread crumbs.
tip 2
Toasting the panko bread crumbs with butter in a skillet produces a crunchy texture that’s perfect for this creamy dish.
tip 3
Boneless skinless chicken thighs can be substituted for chicken breast.

Nutrition Information

440 Calories, 28g Total Fat, 28g Protein, 19g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 250

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;

Carbohydrate Choice

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