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Creamy Chicken and Cauli-Rice Casserole

I do not make casseroles very often. However, I came across a recipe and it inspired my to make this creamy chicken casserole. This would be a great assemble ahead and bake later sort of dish. Also, this dish is a good way to clean out the refrigerator. I actually had some bits and pieces of different veggies in my refrigerator. So I used those to make a hearty, healthy and flavorful dish.

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  • 8 c roughly chopped cauliflower
  • 1 tsp of bacon fat
  • 2 large boneless skinless chicken breast
  • all-purpose seasoning (see website)
  • 1/2 c chicken broth
  • 1 full recipe of cashew cream (see website)
  • gremolata, divided(see website)
  • 1 c shredded mozzarella
  • 1 c cherry tomatoes, halved
  • 1 c spinach cut into ribbons

Preheat oven to 375 degrees. Grease 9 x 13 inch baking pan.

Pulse cauliflower in a food processor until the cauliflower resembles rice-sized pieces

Pound chicken to 1/2-inch thickness. Season with all-purpose seasoning. In a large skillet melt bacon fat over medium heat. Cook chicken breast until golden, about 4 minutes on each side. Transfer to cutting board and let rest.

Add cauliflower and season with all-purpose seasoning. Cook about 8-10 minutes. Add chicken broth and scrape any bits that have formed. Add cashew cream, gremolata (reserve 1 tbsp), mozzarella, tomatoes and spinach. Stir until well combined.

Transfer mixture to baking pan. Bake until dish is hot, about 20-25 minutes. Finish by broiling the top of casserole to get a golden color. Remove from oven and top with remaining gremolata. Serve. Eat. Enjoy.

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