CHICKEN AND CAULIFLOWER RICE CASSEROLE RECIPES

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CHICKEN & CAULIFLOWER-RICE CASSEROLE RECIPE | EATINGWELL



Chicken & Cauliflower-Rice Casserole Recipe | EatingWell image

Get your veggies and your protein fix in this easy, gluten-free chicken and cauliflower-rice casserole. Riced cauliflower stands in for traditional rice, making this creamy casserole low in carbs but—with the simple combination of Cheddar cheese and chicken—suitable for even the pickiest of eaters.

Provided by Julia Levy

Categories     Gluten-Free Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 12

1 (12-ounce) package riced cauliflower (about 3 cups)
6 ounces cream cheese, softened
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dry mustard
½ teaspoon ground pepper
¼ teaspoon salt
¼ teaspoon cayenne pepper
½ cup thinly sliced scallions, divided
3 cups shredded cooked chicken breast
1?½ cups shredded sharp Cheddar cheese, divided

Steps:

  • Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
  • Place cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
  • Combine cream cheese, garlic powder, onion powder, oregano, mustard, pepper, salt, cayenne and ¼ cup scallions in a large bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
  • Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven and sprinkle with the remaining ¼ cup scallions. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 348 calories, CarbohydrateContent 7 g, CholesterolContent 118 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 13 g, SodiumContent 439 mg, SugarContent 2 g

CHICKEN AND CAULIFLOWER RICE CASSEROLE RECIPE | MYRECIPES



Chicken and Cauliflower Rice Casserole Recipe | MyRecipes image

Our Chicken and Cauliflower Rice Casserole is all the proof you need that cauliflower can be comforting. It’s definitely creamy, thanks to multiple types of cheese, but still has a good bite from the cauliflower rice’s texture. You can make your own cauliflower rice by pulsing the florets and stem in a food processor, or you can buy it fresh or frozen at most grocery stores. Dry your chicken skin and brown it before placing the dish in the oven and cook it skin-side up for the crispiest skin possible. Serve with green beans, asparagus, or another spring vegetable.

Provided by Adam Hickman

Total Time 1 hours 10 minutes

Yield Serves 6 (serving size: 1 chicken thigh and about ¾ cup cauliflower)

Number Of Ingredients 12

6 bone-in chicken thighs, trimmed and patted dry (about 1.75 pounds)
1?½ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
½ teaspoon paprika
1 tablespoon canola oil
24 ounces cauliflower rice
½ cup whole milk
4 ounces gruyere cheese, shredded
2 ounces parmesan cheese, grated
3 tablespoons chopped fresh flat-leaf parsley, divided
1?½ tablespoons chopped fresh tarragon, divided
1?½ tablespoons chopped fresh thyme, divided

Steps:

  •  Preheat oven to 375°
  • Sprinkle chicken with ½ tsp salt, ½ tsp pepper and paprika. Heat oil in a large skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5-6 minutes or until skin is very crispy. Turn chicken over and cook 1 minute. Remove from pan.
  • Combine cauliflower, remaining 1 tsp salt, remaining ½ tsp pepper, milk, cheeses, 2 tbsp parsley, 1 tbsp tarragon and 1 tbsp thyme in a medium bowl, stirring to combine. Add cauliflower mixture to a 2-quart baking dish. Nestle chicken into cauliflower mixture with skin side up. Bake at 375° for 45-50 minutes or until chicken is done. Sprinkle with remaining 1 tbsp parsley, ½ tbsp tarragon and ½ tbsp thyme. 

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