Chicken and Riced Cauliflower Casserole
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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-
Updated November 13, 2018
Make with
Progresso Breadcrumbs
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
1/4
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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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 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
- 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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