Blush Chicken Cauliflower Casserole
Servings: 5 heaping servings
Calories: 588kcal
Equipment
- Oven safe pan (stainless steel, dutch oven, cast iron, etc.)
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken breasts, cubed (approximately 2 large chicken breasts)
- salt and pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp Italian seasoning, divided
- 1/2 onion, diced
- 5 cloves garlic, minced
- 1 can diced tomatoes, drained
- 15 oz crushed tomatoes
- 14.5 oz jarred alfredo sauce (I use the garlic parmesan flavor)
- 28 oz cauliflower rice, cooked according to package directions and very well drained of all liquid. (I used 4 7 oz packages of Full Green brand)
- 1/2 cup shredded parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 20 fresh basil leaves, roughly chopped
- 1 cup spinach, packed and chopped
- 3 green onions, sliced
Instructions
- Preheat the oven to 350°. Heat olive oil over medium-high heat in a large oven-safe saucepan.
- Add chicken and season with salt, pepper, paprika, garlic powder and half of the Italian seasoning. Brown on all sides approximately 5-7 minutes.
- Add onion and garlic and saute until just beginning to soften, 3-4 minutes. Add cauliflower and season with additional salt and pepper.
- Add the alfredo sauce, crushed tomatoes, diced tomatoes and remaining Italian seasoning. Season with another pinch of salt and pepper. Mix well and let simmer 5 minutes.
- Add basil and spinach, stirring into the cauliflower mixture until fully wilted.
- Add half of each of the cheeses and stir into the mixture. Sprinkle the remaining cheese over top of the casserole. Bake 12 minutes or until the cheese is melted. Switch the oven to broil and broil 2-3 minutes or until the cheese is golden brown.
- Top with green onion. Let sit 10 minutes to thicken. Serve and enjoy.
Notes
To make vegetarian, omit chicken or replace with tofu.
To make vegan, omit chicken/ replace with tofu and replace alfredo sauce and cheeses with vegan alternatives.